Beef Stroganoff - in less than 30 mn

Ingredients:
1 tbsp vegetable oil
1 tbsp butter
1 onion, thinly sliced
½ lbs crimini mushrooms, sliced
1 lbs beef steak, cut in strips
salt
pepper, freshly ground
½ cup beef stock
1-bay leaf
1 cup full fat creme fraiche or sour cream

Heat oil and butter in a heavy skillet and cook onions and mushrooms over medium-low heat for 7-10 minutes. Remove and set aside.

Add cut steak to the same skillet and quickly fry over high heat for 3-5 minutes.

Add stock, bay leaf, salt and pepper. Scrape the bottom of the pan with a spatula to release all the brown bits, they will add much flavour to the sauce.

Bring mushrooms and onions back to the pan and cook for 3 minutes until everything is heated through and bubbling.

Stir in sour cream and take off the heat.

Serve with rice, mashed potatoes or french fries.

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Lebanese green beans with rice - Loubye b lahme

2 tbsp oil 
1 lb stew meat, cubed or you can use minced meat
1 medium onion, sliced
2 garlic cloves, minced
¹⁄₄ teaspoon allspice
1 teaspoon salt
¹⁄₂ teaspoon pepper
2 lbs fresh beans (snap ends off and slice beans into 2 inch pieces)
1 cup  diced tomatoes 
1 (8 ounce) can tomato sauce
1 cup water



Heat oil in frying pan over medium-high heat. Add lamb and onions and cook until lamb begins to brown and onion begins to turn translucent.

Stir in garlic, allspice, salt and pepper. Reduce heat to low.

Stir in green beans. Add tomatoes, tomato sauce and water. Cover pan and cook over low heat about 1 hour, or until beans are tender.

Serve with cooked rice.

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Chicken Escalope

• 4 chicken breasts, cut in half
• 2 eggs
• 3 tbsp milk
• ½ cup breadcrumbs
• ¼ cup parmesan
• salt and pepper
• 1 tsp italian seasoning
• ½ tsp garlic powder
• oil
• flour

Wash the chicken breasts and cut them in half.
Beat eggs and milk in a bowl.

In another bowl, mix breadcrumbs, parmesan, italian seasoning, garlic powder.
In another plate, put the flour, salt and pepper and mix.

Dredge each chicken escalope in the flour and shake off any excess. Dip each floured escalope in the egg and milk mixture, then dredge it in the breadcrumbs until completely coated. Heat oil in a frying pan over a medium to high heat, and cook on both sides until golden.
 

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