Ingredients
- 1 kgrams beef steak cut into thin strips
- All-purpose flour
- 2 tbsp olive oil
- 2 tbsp butter
- 1 onion, sliced
- 1 cup sliced mushrooms(preferred fresh)
- 1 beef broth
- 1 mushroom soup packet
- Salt and black pepper
- 1 cup cream
Instructions
- Season the meat strips with some salt, black pepper and garlic powder, then dust with flour.
Brown them on both sides in the olive oil and butter.
- Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings.
- Sauté for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour.
- Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth.
- Cook over low heat for about 30 minutes, covered.
- Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the cream the last few minutes, right before you serve.
Quick Notes
serve with rice or noodles
Variations
you can add sour cream instead of regular cream.
Cooking time (duration): 40
Number of servings (yield): 4
Meal type: lunch
Culinary tradition: Russian
My rating:5 stars: ★★★★★
Posted: December 1st, 2009
Categories:
General,
lunch
Tags:
broth,
butter,
cream,
flor,
meat,
mushroom,
noodles,
olive,
onion,
pepper,
rice,
salt,
soup,
sour,
stroganoff,
vream
Comments:
No Comments.
Ingredients
- 1/4 cup breadcrumbs
- 1 beaten egg
- 500 grams ground meat
- 2 garlic cloves, finely chopped
- 100 grams sweet sausage stuffing
- 6 tbsp Parmesan cheese, freshly grated
- 2 tbsp chopped parsley
- 2 Tbs olive oil
- lemon zest
- fresh black pepper, red pepper
Instructions
- Mix the bread crumbs, egg, ground beef, sausage meat, Parmesan cheese, parsley, olive oil, garlic, lemon zest, and black/red pepper.
- Knead the ingredients together well until the mixture is smooth.
- Shape the meat into small balls to suit your taste.
- Lay the meatballs out on a tray, cover with wax paper and chill for an hour.
- Heat olive oil in a large skillet, over medium-high heat.
- Cook the meatballs on all sides until brown.
Quick Notes
serve with tomato and basil sauce.
Cooking time (duration): 40
Number of servings (yield): 6
Meal type: lunch
Culinary tradition: Italian
My rating:4 stars: ★★★★☆
Posted: November 30th, 2009
Categories:
General,
italian,
lunch
Tags:
basil,
beef,
black,
boil,
breadcrumbs,
cheese,
chill,
egg,
italian,
lay,
lemon,
meat,
meatballs,
mix,
oil,
olive,
parmesan,
parsley,
pepper,
red,
sausage,
tomato,
wax,
zest
Comments:
1 Comment.
Ingredients
- 3 cups of Kishk
- 12 cups of water
- 500 grs of meat (qawarma if available)
- 2 clove of garlic
- salt to taste.
Instructions
- melt the meat or qawarma and then add garlic cloves and fry lightly.
- Add the kishk and saute for several minutes, stirring constantly. Add the water and salt to taste. Boil and stir until the desired porridge consistency is reached.
- Serve hot.
Quick Notes
*Kishk is a powdery cereal of burghul (cracked wheat) fermented with milk and laban (yoghurt). It is easily stored and is valuable to the winter diet of isolated villagers or country people. Kishk is prepared in the early Fall when the wheat crop is harvested. Milk, laban and burghul are mixed well together and allowed to ferment for nine days. Each morning the mixture is thoroughly kneaded with the hands. When fermentation is complete the kishk is spread on a clean cloth to dry. Finally it is rubbed well between the hands until it is reduced to a powder and then stored in a dry place.
Variations
You can prepare the dish without adding the meat for a veggie dish.
Cooking time (duration): 15
Diet (other): Low calorie, Reduced fat
Number of servings (yield): 6
Meal type: breakfast
Culinary tradition: Middle Eastern
My rating:5 stars: ★★★★★
Posted: November 5th, 2009
Categories:
Brunch,
Lebanese
Tags:
diet,
garlic,
healthy,
kishk,
laban,
low calorie,
meat,
middle easter,
qawarma,
yoghurt
Comments:
No Comments.
- GhD 