Yield: 4 servings
|1 pounds||(to 1 1/2 lb) lean beef|
|2 \N||Garlic clove(s) minced (2 tsp)|
|½ teaspoon||Ground cardamon|
|\N \N||Salt and pepper|
|1 cup||Non-fat yogurt|
|1 tablespoon||Dijon mustard|
|1½ tablespoon||Olive oil|
|1 large||(or 2 med) onion(s) thinly sliced|
|3 tablespoons||Chopped chives or scallions for garnish|
Trim any fat or sinew off the meat and cut into thin strips, 2x«x¬.
Place the meat in a mixing bowl with the garlic, cardamon, and fresh ground pepper and marinate for 15 minutes. Combine the yogurt, mustard, cognac and flour in a small bowl and whisk until smooth.
Heat the oil in a large non-stick fry pan. Cook the onions over medium-low heat for 10 minutes, or until a deep golden brown, stirring often. Add the sugar after 5 minutes to help the onions brown.
Just before serving, season the beef with salt and pepper. Increase the heat to high, add the beef to the onions, and saut for 1-2 minutes, or until cooked to taste. Stir in the yogurt mixture and bring to a boil. Correct the seasoning, adding salt and pepper to taste. Sprinkle the beef with the chives and serve at once.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 142 Submitted By DIANE LAZARUS On 10-24-95