Pork And Celery Avgolemono

1. 1

   Season the pork with salt and pepper.

2. 2

   Melt the butter in a large pot and brown the pork lightly over high heat, stirring frequently.

3. 3

   Add the onions and cook 10 to 15 minutes until soft but not browned.

4. 4

   Add enough water to barely cover the meat.

5. 5

   Cover and cook over low heat for about 1 hour.

6. 6

   Add the celery and cook another 30 minutes, until the celery is tender and only about 1 cup of liquid remains. Beat the eggs in a bowl.

7. 7

   Mix the cornstarch (cornflour) in 1/4 cup (60 ml) water and add to the eggs.

8. 8

   Add the lemon juice and beat the mixture well.

9. 9

   Temper the sauce by slowly adding some of the hot liquid from the meat to the egg-lemon mixture, beating it in thoroughly.

10. 10

    Pour the egg-lemon mixture over the meat and shake the pan gently over low heat until the sauce thickens.

11. 11

    DO NOT BOIL.

12. 12

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.