An economical and perfectly delicious stew, Khoresh Karafs (hor-resh kah-rafs) makes wonderful family dinner. Serve with parsley potatoes or, if you wish to be authentic, chelo (rice) and a refreshing cucumber and yogurt salad.
3 oz. butter
3 large onions, thinly sliced
2 lb. lean stewing steak, cut into
4 oz. chopped fresh parsley
1 teaspoon salt
1 teaspoon black pepper
1 pint beef stock
2 fl. oz. vegetable oil
1 small head of celery, (ABOUT 10 stalks), trimmed and cut into
1 tablespoon lemon juice
In a large saucepan, melt the butter over moderate heat. When the foam subsides, add the onions and cook, stirring oc- casionally, for 5 to 7 minutes, or until they are soft and translucent but not brown.
Add the meat to the pan and cook, stirring and turning occasionally, for 6 to 8 minutes, or until the meat is lightly and evenly browned. Stir in the parsley, salt and pepper and mix well to blend.
Pour in the stock and bring to the boil over high heat. Reduce the heat to low and simmer the mixture for 45 minutes.
Meanwhile, in a medium-sized frying-pan, heat the oil over moderate heat. When the oil is hot, add the celery to the pan and cook, stirring and turning occasionally, for 3 to 4 minutes, or until the celery is translucent and is beginning to brown. Remove the pan from the heat and add the celery to the stew, stirring well to mix.
Cook the stew for 1 hour. Stir in the lemon juice and continue to simmer the stew for a further 15 to 20 minutes, or until the meat is very tender when pierced with the point of a sharp knife.
Remove the pan from the heat and serve at once.