Pork with celery – Chirinó me sélino

Ingredients for 4 servings:

• 800 g pork goulash
• salt and pepper
• 50 g flour
• n. B. Oil for frying
• 1 large onion(s), finely chopped
• 2 clove(s) garlic, squeezed
• 700 ml water
• 700 g celery including leaves
• 1 lemon(s), juice
• 1 bunch parsley, finely chopped
• 2 egg yolks or some starch to bind, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

Greek stew, recipe from a local tavern

Season the goulash meat generously with salt and pepper, then coat it all over with flour and fry it in plenty of oil. Gradually add the finely chopped onion and crushed garlic, and sauté. Deglaze with water and simmer on low heat for 1 hour. Meanwhile, wash the celery, including the leaves, and cut it into bite-sized pieces. After the hour of cooking time, add this and simmer for another 30 minutes until everything is tender and soft. Season with salt, pepper, and lemon juice, and finally add the finely chopped parsley. If you want it thicker, simply thicken it with cornstarch or two egg yolks. With the latter, don’t let it cook any longer, or it will flake. Serve with fresh baguette or potatoes. We ate it in a real Greek taverna on Crete and were able to gradually recreate the recipe. It’s also delicious in summer.