Yesterday, I found a delicious recipe called Pork with Celery Avgolemono. Of course it was supposed to serve six people. I cut the proportions down and made it for myself.
2 ½ tablespoons butter
1 lean, boneless pork chop, cut into bite size pieces
1/3 onion, sliced
1 ½ cups water
2 chicken bouillon cubes
5 or 6 stalks of celery cut into 1 ½ inch pieces
1 tablespoon flour
Juice of ½ lemon
Pepper to taste
Hot cooked noodles (served over them)
Melt 1 tablespoon of butter in a medium size heavy frying pan (I use cast iron). Add meat and cook, turning the pieces over until browned on all sides. Remove the meat with a slotted spoon and set aside.
Add ½ tablespoon of butter, if needed, to the pan. Add onion slices and cook them over a low heat until they are soft. Return meat to the pan, than add water and the bouillon cubes. Bring to a boil, stir, reduce heat, cover pan and simmer for 1 hour.
Add celery pieces to pan and simmer covered for 15 minutes more.
Pour off ½ cup of the cooking liquid and set aside. Turn the burner under the pan off or very, very low.
In a small pan melt 1 tablespoon of butter and blend in 1 tablespoon of flour. Cook stirring until smooth. Stir flour mixture gradually into the meat and celery pan.
In a small bowl, beat an egg well with a whisk. Keep on beating and stir in the lemon juice. Then, gradually stir in the ½ cup warm cooking liquid that was set aside.
Next, gradually stir the lemon-egg mixture into the warm stew. Season with pepper. Heat the whole thing up, but do NOT boil (or you will have scrambled eggs).
Serve over hot noodles in a soup bowl.
According to Wikipedia, Avgolemono is a Greek soup made with egg and lemon juice mixed with broth, heated until it thickens but before it boils and curdles. Avgolemono translates to "egg-lemon,"
It may not look too pretty, but it was marvelous. I try not to talk to myself while I am alone at home, but last night I kept saying aloud, “Oh, this is good.”
Here are pictures of other tasty dishes I’ve set before myself. They all seem to require lots of fussing, but I’m worth it.