¾ cup unsalted butter
6 celery stalks, chopped
1 cup chopped onion
2 garlic cloves, minced
1½ pounds ground sirloin
1 (15-ounce) can tomato purée
1 (14.5-ounce) can chicken broth
1 (14.5-ounce) can beef broth
½ cup all-purpose flour mixed with 1 cup water
½ cup Worcestershire sauce
1 cup ketchup
1 teaspoon hot sauce
2 bay leaves
1½ teaspoons dried thyme
1 teaspoon salt
½ teaspoon ground black pepper
½ cup fresh lemon juice
¼ cup minced fresh parsley
6 large hard-cooked eggs, peeled and chopped
½ cup sherry
Garnish: lemon slices