Albanian Meat with Walnuts (Gjellë me Arra)
Gjellë me arra is an Albanian dish of veal or chicken in a thick walnut sauce. The sauce is built from browned flour, crushed walnuts, garlic and egg yolks, then loosened with the cooking juices from the meat, so nothing is wasted. The finishing touch is a spoonful of browned butter poured over the top. Cook the sauce gently and pull it from the heat the moment it thickens, or the yolks will set.
Instructions
Put the cubed meat in a saucepan and cook it over medium heat until it is tender. Lift the meat out into a dish and leave all the juices behind in the pan.
In a second saucepan, stir the flour over heat until it turns light brown. Watch it closely, because it should not be overcooked. Add half of the butter.
Stir in the crushed walnuts, garlic and beaten egg yolks, stirring without a break so the yolks do not set in lumps.
Pour in the juices from the first saucepan and keep stirring until the sauce thickens. Take the pan off the heat right away, since the egg yolks will turn solid if they cook too long.
Fold the cooked meat into the sauce. In a small pan, fry the remaining half stick of butter until it turns brown, then pour it over the dish just before serving.
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