Meat cut into medium cubes. Onions to chop half rings.

Shred julienne celery and peeled Apple.

In the bowl of a slow cooker or deep saucepan heat the oil and fry the meat until Golden brown. Onion and vegetables, stir and fry under cover until light blush.

Basting with lemon juice, sprinkle with sugar and stir. Fry another couple of minutes.

Pour the meat with boiling water, so it was covered. Simmer until soft, stirring occasionally.

Put the meat in the sour cream, season with salt, add a small pinch of nutmeg and black pepper, a little chopped lemon peel. Mix well, adjust taste and simmer for 3-4 minutes. Then add a piece of butter in the sauce and put the slow cooker in the heat preservation mode for 20 minutes. If cooking on the stove-turn off heat and cover tightly with a lid and a towel on top.

Serve the meat hot with a side dish of pasta or rice. When serving, sprinkle with additional freshly ground pepper.