Greek Pork and Celery in Egg-Lemon Sauce

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         FOOD FUNNY
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Here are a couple of head-scratchers from Anna Welander:

Why is bottled lemon juice made with artificial flavor, and dishwashing
liquid made with real lemons?

Why isn't there mouse-flavored cat food?

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            TODAY'S RECIPE
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This is, honest to goodness, one of my favorite dishes. Most people
think of maussakas, dolmathes, spanakopita and the like when they think
of classic Greek dishes. After trying this, you will wonder why it isn't
at the top of everyone's list of Greek taste treats. Please, if you only
cook one of this week's recipes, make it this one.

Greek Pork and Celery in Egg-Lemon Sauce (Hirino Selino Avgolemono)

3 lbs (1.5 Kg) pork cut into 1-inch (2.5 cm) cubes
Salt and freshly ground pepper to taste
1/2 cup butter
3 medium onions, chopped
4 lbs (2 Kg) celery with leaves cut into 1-inch (2.5 cm) pieces
2 eggs
1 Tbs (15 ml) cornstarch (cornflour)
2 lemons, juice only

Season the pork with salt and pepper. Melt the butter in a large pot and
brown the pork lightly over high heat, stirring frequently. Add the
onions and cook 10 to 15 minutes until soft but not browned. Add enough
water to barely cover the meat. Cover and cook over low heat for about 1
hour. Add the celery and cook another 30 minutes, until the celery is
tender and only about 1 cup (250 ml) of liquid remains. Beat the eggs in
a bowl. Mix the cornstarch (cornflour) in 1/4 cup (60 ml) water and add
to the eggs. Add the lemon juice and beat the mixture well. Temper the
sauce by slowly adding some of the hot liquid from the meat to the
egg-lemon mixture, beating it in thoroughly. Pour the egg-lemon mixture
over the meat and shake the pan gently over low heat until the sauce
thickens - do not boil. Serve immediately.
Serves 6 to 8.
Received on Wed Nov 28 21:06:16 2007