Celeriac with Meat in Egg-Lemon Sauce

Wash the meat and drain.

Pour water into a large bowl and add the juice of half a lemon.

Peel the celeriac, cut it into cubes, and soak it in the lemon water.

Peel the potato and carrot and cut them into cubes.

Peel the onion and dice it.

In a bowl, whisk together the lemon juice and egg yolk.

Put the meat into a regular pot and place it on the stove.

Stir until the meat releases its juices and reabsorbs them; once it changes color, add 1 cup of water and close the lid of the pot.

Cook over low heat until the liquid is absorbed.

Open the lid, add the olive oil and onion, sauté for 5 minutes, then add the tomato paste.

Add the salt and black pepper. Add water to taste and stir.

Close the lid; once it starts boiling, cook over low heat for 15 minutes.

Add 1 ladleful of the dish's cooking liquid to the prepared egg-lemon sauce and mix.

Then pour it slowly into the pot while stirring continuously, and remove from the heat after 2 minutes.

Serve.