Clean the leeks and celery leaves and cut them into largish chunks.

Heat the oil in a pot and brown the meat, on all sides.

Stir in the wine, add the stock or water and let the meat simmer until it is tender.

About half an hour before it is done, season with salt and pepper and add the leeks, cutting celery and dill.

Meanwhile, prepare the egg and lemon sauce. Break the eggs into a deep glass bowl and beat lightly with a whisk or a fork.

Gradually add the lemon juice little by little, then do the same with the stock from the pot.

Pour the egg and lemon sauce into the pot and shake quickly with circular movements so that it is evenly distributed.