Egyptian-style beef, sour cream, yogurt & mint dish
Ingredients:
1 lb top-sirloin or London broil (lamb is traditional)
3 cups low-sodium chicken broth
1 bay leaf
2 T vegetable oil
2 cups sour cream
2 cups whole yogurt
4 T all purpose flour
2 T butter
1 T fresh mint leaves, chopped (or 1 tea dry mint leaves)
Basmati rice or wide egg noodles, cooked to package directions
Slice meat into 1/4" wafers
In a cast-iron skillet, heat up 1 T vegetable oil; over medium-high heat, cook half of the sliced beef until well-browned.
Put first batch of beef into a bowl; add next T vegetable oil, brown the other half of the beef.
Once the second batch is done, add the first batch back into the skillet. Turn heat down to low and add the flour.
Using a wooden spoon, coat all the beef slices in the flour and scrape up any brown bits on the bottom of the skillet. Add the chicken broth a half-cup at a time, constantly scraping the bottom with the spoon. Mix the flour and broth well with the spoon, turning up the heat to medium-high after the last half-cup of broth is added.
Add the yogurt, sour cream, bay leaf and mix well. Bring the mixture to a boil, then cover and simmer on medium-low for 2 hours or until the beef is fork-tender. Stir every 20 minutes to make sure nothing is sticking to the bottom of the skillet. After about an hour and a half, if you have not already done so I would start making the rice or pasta.
After beef is finished cooking, melt the butter in a small sauce-pan over medium heat.
Once the butter has finished foaming, take it off the heat and add the chopped mint leaves.
Stir
the mint-butter mixture until fragrant, and then add to the skillet (looks and tastes almost like honey)
Stir until well combined, serve immediately over the rice or pasta.
