in Greece

Greek pork ragout with celery

updated

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Ingredients for 4 servings:

  • 800 g pork goulash
  • 700 g celeriac, peeled and diced (same size as meat)
  • 200 g onion(s), peeled and diced
  • 40 g clarified butter
  • ¼ liter dry white wine
  • 2 m.-sized eggs
  • 1 lemon(s), the juice
  • 1 bunch parsley, washed and chopped
  • some salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Chirino me selino

Sear the meat in clarified butter until all the juices have evaporated, add the onions and reduce the heat to low, glaze. Add the wine, parsley, and 3/8 liter of hot water and bring to a boil briefly. Season with salt and pepper, then cover and simmer for 45 minutes. Add the diced celery and 1/8 liter of hot water and simmer covered for another 30 minutes. Remove the pan from the heat. Whisk the eggs with the lemon juice and 5 tablespoons of hot stock and add to the ragout. Heat gently, stirring constantly, but do not allow to boil. Serve with fresh white bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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