Cardamon beef with caramelized onions

Yield: 4 servings

Measure Ingredient
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
1 tablespoon Cognac
1½ teaspoon Flour
1½ tablespoon Olive oil
1 large (or 2 med) onion(s) thinly sliced
½ teaspoon Sugar
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

Similar recipes