Sauce with celery and goulash meat

Ingredients for 4 servings:

• 1 bunch of celery, with green leaves
• 400 g goulash, beef or lamb
• 500 ml water
• ½ lemon(s), the juice
• salt and pepper
• some oil, neutral

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 20 minutes

for celery fans

This is a recipe for people who love celery as much as I do. Either have the butcher cut the goulash meat a little smaller than normal, or cut it up again at home (normal-sized goulash pieces are too large for this dish, in my opinion). Heat the oil in a pan and fry the meat until it browns. Wash, trim, and finely chop the celery, including the greens. Add it to the meat and sizzle briefly. Then pour in the water and season with salt and pepper (freshly ground black pepper is best). Cover and simmer over low heat until the meat is cooked to your liking (I find 45 minutes in a pressure cooker is perfect). Finally, stir in the lemon juice. Serve with basmati rice. Note: I got this recipe from an Iranian woman who also adds dried ghormeh sabzi vegetables. This also tastes good, but it’s not necessary.