Steak Piquant Recipe
An introduction to this Steak Piquant to your longing taste buds is going to keep them from asking for anything else for a long time to come. You don't have to be an expert to judge how delicious and flavorful this dish is.
Ingredients
2 pounds lean round steak or beef chuck, cut into 1 inch cubes
2 tablespoons vegetable oil
1/2 cup water
2 beef-bouillon cubes
1 1/2 teaspoons salt
1/2 teaspoon ground cardamom
1/4 teaspoon pepper
1 tablespoon lemon juice
1 package (8 ounces) noodles
1 package (10 ounces) frozen baby lima beans
3 medium size tomatoes, cut into wedges
1 teaspoon sugar
1 tablespoon finely chopped parsley
Directions
Brown beef cubes in vegetable oil in large frying pan.
Stir in water, bouillon cubes, salt, cardamom, pepper and lemon juice.
Cover; simmer 20 to 30 minutes, or until meat is tender.
Cook noodles, following label directions; drain; place in greased 12 cup baking dish.
Cook lima beans, following label directions; drain; spoon over noodles to make a ring around edge of baking dish.
Spoon meat in middle, then pour juices over all.
Arrange tomato wedges, overlapping, on top of lima beans; sprinkle with sugar and salt and pepper, if desired; cover.
Bake in moderate oven (350°) 30 minutes to blend flavors.
Sprinkle parsley over top just before serving.
Stir in water, bouillon cubes, salt, cardamom, pepper and lemon juice.
Cover; simmer 20 to 30 minutes, or until meat is tender.
Cook noodles, following label directions; drain; place in greased 12 cup baking dish.
Cook lima beans, following label directions; drain; spoon over noodles to make a ring around edge of baking dish.
Spoon meat in middle, then pour juices over all.
Arrange tomato wedges, overlapping, on top of lima beans; sprinkle with sugar and salt and pepper, if desired; cover.
Bake in moderate oven (350°) 30 minutes to blend flavors.
Sprinkle parsley over top just before serving.
