Pork and Leeks in Avgolemono Sauce

1. 1

   In a large enameled cast-iron casserole, combine the pork, beef broth, water, celery, carrot and olive oil and bring to a simmer.

2. 2

   Cook over moderately low heat, skimming occasionally, until the meat is tender, about 1 hour.

3. 3

   Using a slotted spoon, transfer the meat and vegetables to a bowl.

4. 4

   Add the leeks to the casserole and bring to a boil, then simmer over moderately low heat, stirring occasionally, until softened, about 20 minutes.

5. 5

   Ladle 2 cups of the hot broth into a glass measuring cup.

6. 6

   In a medium bowl, whisk the egg yolks with the whole egg, then whisk in the lemon juice.

7. 7

   In a small bowl, whisk the cold water with the flour, then whisk it into the egg mixture.

8. 8

   Gradually add the reserved 2 cups of hot broth to the egg mixture, whisking constantly.

9. 9

   Add this mixture to the casserole and simmer over moderate heat, stirring, until the sauce thickens, 2 to 3 minutes.

10. 10

    Return the meat and vegetables to the casserole and reheat.

11. 11

    Stir in the dill and serve.

* Per serving · 4 servings · Values may vary.