Here's a recipe from Aunt Mary (Sasso). This dish was served on Easter.
Saute garlic in oil until golden and then remove and discard. Add meat and brown. Sprinkle with flour and cook over medium heat for 3 minutes. Add wine and bay leaf and cook until wine has evaporated. Add 1 1/2 cup of hot water, cover and cook over low flame for 40 minutes. When meat is done there should be a few tablespoons of pan gravy. Beat eggs with lemon juice and add to meat, stirring well. Remove from heat immediately.
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|Serving Size: 1 Serving (264g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1460 (95%)|
|Amt Per Serving||% DV|
|Total Fat 162.2g||216 %|
|Saturated Fat 73.6g||368 %|
|Monounsaturated Fat 67.4g|
|Polyunsanturated Fat 12.3g|
|Cholesterol 210.3mg||65 %|
|Sodium 113.9mg||4 %|
|Potassium 241.9mg||6 %|
|Total Carbohydrate 1.9g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1.9g|
|Protein 16.3g||23 %|
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Calories per serving: 1541
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