Steak Piquant Recipe
Ingredients
| Beef chuck steak/Lean round steak | 2 Pound | |
| Vegetable oil | 2 Tablespoon | |
| Water | 1⁄2 Cup (8 tbs) | |
| Beef bouillon cubes | 2 | |
| Salt | 1 1⁄2 Teaspoon | |
| Ground cardamom | 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
| Noodles | 8 Ounce | |
| Frozen baby lima beans | 10 Ounce | |
| Tomatoes | 3 Medium | |
| Sugar | 1 Teaspoon | |
| Finely chopped parsley | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 643 Calories from Fat 311
% Daily Value*
Total Fat 35 g53.3%
Saturated Fat 12.1 g60.7%
Trans Fat 0 g
Cholesterol 132.3 mg44.1%
Sodium 912.2 mg38%
Total Carbohydrates 43 g14.3%
Dietary Fiber 5 g20.1%
Sugars 3.2 g
Protein 39 g77.9%
Vitamin A 16.7% Vitamin C 27.2%
Calcium 6.7% Iron 26%
*Based on a 2000 Calorie diet
Directions
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.
Chef
