Nana’s Dolmades with Avgolemono Sauce

Directions

1. In a large bowl, mix the first 11 ingredients; crumble beef over top and mix lightly but thoroughly. Pat grape leaves dry with paper towels.
2. Line bottom of a Dutch oven with 8 grape leaves. Place about 1 tablespoon beef mixture on each remaining grape leaf, shiny side down. Fold in long sides over filling; roll up. Repeat. Arrange dolmades seam side down over grape leaves in Dutch oven. Place a heavy plate over dolmades. Add enough water just to cover plate. Bring to a boil; reduce heat. Cook, covered, until rice is tender, 45-50 minutes.
3. Meanwhile, for avgolemono sauce, in a small saucepan, bring broth to a boil. Reduce heat to a simmer. Finely grate zest from lemons. Cut lemons crosswise in half; squeeze juice from lemons. Transfer zest and juice to a small bowl. Whisk in eggs, salt and pepper until blended. Gradually whisk egg mixture into broth. Cook and stir over low heat until slightly thickened, 4-5 minutes (do not boil). Remove plate from Dutch oven; remove dolmades with tongs, draining excess liquid. Serve with sauce.