Friday, December 24, 2010

Green Beans and Meat Stew Over Rice

Consider what you long for the most when you're returning home for the holidays.  Judging by your interest in this blog, I'd say that one of those things might be home cooking.  Needless to say, this is a delicious dish home-grown from Lebanon.  This is one of my favorite Lebanese dishes.  I usually don't use measurements for this but I'll give it my best:


Ingredients:
-2 cups white rice
-2 cinnamon sticks
-5lbs of fresh/frozen green beans
-1.5 lbs cut sirloin
-salt
-pepper
-3 Fine egg noodle nests (found in Middle Eastern stores)
-2 tbs butter
-4tbs extra virgin olive oil
-1 medium onion
-water

Steps:
STEW
1.  Chop onions finely and pour them in a deep pot with butter

















2. Trim the meat of unwanted fat and cut it into 1" cubic pieces.  Place it in the pot with the onions.
3. Add the cinnamon sticks before stirring

4. Close the lid and let it cook on medium heat for about fifteen minutes.  Don't peek!  
5. Fill the pot with five cups of water and stir.  Continue cooking on medium heat for about 40 minutes (depending on how tender you prefer the meat)

RICE
1. Soak 2 cups of white rice in water and place in a bowl.



















2. Pour extra virgin olive oil in the pan and crush the fine egg noodle nests in a pot
3. Cook the noodles on medium heat

















4. Once noodles are evenly brown, pour the rice in the pot and add 2.5 cups of water
5. After stirring, close the lid and let it cook for 40-45 minutes

Pour the rice in a deep plate and cover it with the green bean stew.



ENJOY!  I know I did....


Stay tuned tomorrow for a marvelous seafood Christmas dinner!  Mmmm








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