In India and the Near East, cardamom is often paired with meat. Think of it as a Levantine beef Stroganoff.
1. Trim any fat or sinew off the meat and cut into thin strips. Place meat in a mixing bowl with garlic, cardamom, and pepper, and marinate for 15 minutes.
2. Combine yogurt, mustard, cognac, and flour in a bowl and whisk until smooth.
3. Heat the oil in a large nonstick frying pan. Cook the onions over medium-low heat until a deep golden brown, stirring often. Add the sugar after 5 minutes.
4. Just before serving, season the beef with salt and pepper. Increase the heat to high, add the beef to the onions, and saute for 1 to 2 minutes, or until cooked to taste. Stir in the yogurt mixture and bring to a boil. Add salt and pepper to taste. Sprinkle the beef with the chives and serve at once.
Cynthia made this for us - it was absolutely fantastic and well worth making again and again!
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|Serving Size: 1 Serving (292g)|
|Recipe Makes: 4|
|Calories from Fat: 299 (54%)|
|Amt Per Serving||% DV|
|Total Fat 33.2g||44 %|
|Saturated Fat 13.1g||66 %|
|Monounsaturated Fat 14.5g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 114.7mg||35 %|
|Sodium 207.7mg||7 %|
|Potassium 714.5mg||19 %|
|Total Carbohydrate 23.1g||7 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 22g|
|Protein 37.2g||53 %|
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Calories per serving: 554
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