Stove Top Kefta (Levant Meatball Stew)

 1 lb Ground beef

1 lb ground lamb

1 small onion diced

1 cup finely chopped parsley

1 teaspoon black pepper

2 teaspoons salt

1 tablespoon 7 spice

1 heaping tablespoon sweet pepper paste

1 Jalapeno finely diced

2- 3 potatoes cut into 1/4's

Sauce:

3 fresh tomatoes crushed or pureed 

1/4 onion

2-3 tablespoon tomato paste

1 tablespoon sweet pepper paste

enough water to cover about 1-2 cups

salt to taste

In a bowl combine meat with spices,onion,parsley,jalapeno,sweet pepper paste and mix well. form meat balls and set them aside to just marinade.

Mix the ingredients of the sauce in a bowl and set aside as well.

Pre-cook your potatoes 1/2 way by either frying them or placing them in the air-fryer.

Now to begin the real cooking once everything has been prepared.

In a pot add meat balls on med heat frying them lightly the lamb gives off enough oil so you don't need oil. You split into batches and place aside.

once the meatballs have been browned add onions lightly saute. add sauce mixture, meatballs and potatoes. Bring up a boil and reduce heat to a low simmer.

cover and allow it to cook for about 40 mins the sauce will cook down and the meat balls and potatoes will be soft.

enjoy as is or with some rice.

tip: you may always adjust the water to how loose or thick you prefer the sauce.

Sahtain!!!

Spanish Inspired Chicken Stew

2lbs of Chicken legs or thighs

2 small tomatoes.sliced
1 medium onion,sliced
3 cloves garlic,sliced
1 cup chopped cilantro
1 small potato,cut into cubes
1/2 lemon
2& 1/2 cups broth(enough to cover the chicken)
1tablespoon tomato paste
1/4 cup green sofito
1/2 teaspoon of achiote  powder or turmeric
1 teaspoon black pepper
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon turmeric
1 bayleaf
3 tablespoons olive oil
salt to your likening

How2:
prep the chicken by removing the skin and squeezing 1/2 a lemon over the chicken
 season the chicken with some black pepper, salt, and garlic powder.
In a pot add olive oil on med heat add chicken cook until golden on each side but not fully cooked. remove and set aside the chicken.
add onion,garlic saute for about 3mins.
add garlic,cilantro,and tomatoes. followed by spices sofrito (puree mix of onion,peppers,garlic cilantro)and water.
Bring to a boil add the chicken back in and potatoes bring up to a boil and simmer on low for about 45mins.
once chicken is cooked you may leave this part out by leaving chicken pieces whole or pull the meat off the bone give them a rough chop and back to the pot. adjust water if needed.
simmer for an additional 15mins.
serve as is or with rice

tips: you may add other vegetables I like adding carrots as well but I happen to not have any on hand.if your watching your carbs you may take out the potatoes and serve this with cauliflower rice instead of regular rice. you may also check out my instagram account spreadingthesofra to see detailed step by step pics and videos.

Jordanian curry pea stew (Bazella Ordoni بازيلا الأردني)

To prep the meat 

1-2 lb stew meat
4cups water
1 onion
4 Cardamom pods
1 cinnamon stick
1 tablespoon black pepper corns

Stew components
1 16oz bag mixed veg( corn.peas,carrots,green beans blend)
1/2 onion diced
2-3 tablespoons tomato paste
stock from the meat
tablespoons curry powder
salt to taste
tablespoons olive oil

how2:

In a pot add meat and the meat prep ingredients bring up to a boil cook for 1 hour or until meat is tender.

to make the stew in another pot add olive oil, on med heat add onions followed by the mixed vegetables sautee until heated through and the onions are soft.
add tomato paste followed by salt and 1/2 of the curry powder.
mix well on med-low heat for about 10mins to combine and allow the spices and tomato paste to cook.
strain and measure about 3-4 cups of the beef stock if you want it lighter you may do half stock half water.
add in the meat bring up to a simmer cook for 15-20mins. once the stew is almost done add additional tablespoon of curry. adjust any salt.
serve up with rice.
Sahtain!!

Garlic Rosemary Rack Of Lamb

1 rack of lamb about 2-3lbs  

1 heaping tablespoon of natural butter
1 tablespoon garlic powder
1 1/2 teaspoon pink salt                              

1/2 teaspoon dry rosemary
1/2 teaspoon ground black pepper

How2:
Preheat the oven to 350DF
Prep the lamb by taking your knife and running down the back to score the fat do not remove this just yet this will keep the meat moist until its done cooking.
Place salt,garlic powder.rosemary,and black pepper on one side add butter and rub it all over the lamb.
If you use fresh rosemary place the sprigs in the bottom of the baking dish instead of rubbing it all on so that its not overpowering.
place fat side down.
place in oven bake for about1 1/2 to 2 hours until the fat is golden and the meat is tender.
cut chops between each bone peel back the fat r serve as is on a serving dish with any side dish.

Sahtain!!

*New* Kefta/Kufta/Kofte Marinade

1 lb ground beef or lamb

1 tablespoon Turkish red pepper paste(hot or mild)
teaspoon cumin,black pepper and allspice.
2 cloves of fresh crushed garlic or 1/2 teaspoon garlic powder
Salt
2 tablespoons water

How2:

In a bowl combine spices,red pepper paste and meat. mix well.
Add water and mix until everything is combined.
Marinade over night or at least 1 hour.

To cook you may grill, bake, or stove top like shown in the pictures below.

Note:I came up with this recipe for some picky eaters in my family they call it (Kefta without vegetables) I also have family with GI issues so having no onions and parsley helps. I tested this out before to see how they would react and it was an instant hit! I served this up with rice you may use this in a sandwich,with hummus,on a salad whatever you desire.

Stuffed Zuchini in a yogurt mint sauce(kosa bil laban)

2lbs of small zucchini
1lb full fat Greek or Persian  yogurt
1-2 tablespoons tapioca or corn starch
1 1/2 cups water
3/4 cup rice
1/2 lb ground beef
1 teaspoon  Cinnamon
1/4 cup olive oil
salt/pepper
Garnish:
4 cloves crushed garlic
2 tablespoons butter or ghee
1tablespoon dry mint


How2:
Stuffing:
Mix ground beef,rice,Cinnamon,salt,pepper in a bowl.Prepare the zucchini as shown in how to prepare stuffed zucchini kosa
once prepared you may saute each zucchini in the 1/4 cup of oil to soften it up or partially boil it in the 1 1/2 cup of water it works either way. The reason for this is If you try to mix everything together  it takes much longer to cook the zucchini.

Once its slightly cooked,in a bowl combine yogurt, and corn starch (If you didn't use the water to boil you may add it here) and set it aside.

Add stuffed zucchini and yogurt mixture into a pot, bring up to a boil then reduce heat to med-low. if it over boiled it may easily split. cover and cook for about 45-50mins until the zucchini is tender and the sauce has thicken.

right before its done in a pot melt butter/ghee on med-low heat add crushed garlic saute just enough for it to become fragrant but not brown. add the mint ,lower the heat and saute for about 1min. pour the mint butter over the zucchini and yogurt stew. stir it around serve it up as is or with an extra side of rice or bread.

ENJOY!

NOTE: this can be made with just ground beef which is how its traditionally done my family enjoys it with the rice. be very careful not to over boil the yogurt it can easily split and look curdled this is why we use cornstarch it helps bind it together. you may also use ground lamb,chicken or just rice for vegetarian option.

Kibbeh Bil Saynieh (Baked Kibbeh)

2 cups fine Bulgar (chia seeds or quinoa may be used instead for Gluten Free recipe)

2lb ground beef,lamb,or chicken
1onion
Spices:(if you have it 2-3tablespoons kibbeh spice)
2 tablespoons cumin
2 tablespoon dry basil
1teaspoon allspice
1teaspoon black pepper
Salt
Other:
ghee for oiling the pan
2tablespoons ice water

Filling:
1 lb ground beef
1 onion,chopped
1teaspoon ground cumin
1teaspoon allspice
1/2teaspoon black pepper
1/2 cup pine nuts
salt
oil
Other:
1/2 cup olive oil
Bowl chilled water(prevent sticking to hands)

How2:
shell:
In a bowl clean and drain the Bulgar place into a food processor. add onion and spices pulse until onions are finely chopped.
add ground beef and pulse a few times until Bulgar is chopped and its well blended. you may add 1 tablespoon of iced water to help it along.
place in a bowl and set aside in the fridge for about 1hour to overnight. This ensures the Bulgar becomes soft and the flavors mix well.
Filling:
In a skillet add a bit of oil, saute the onion until soft but not browned.
add ground beef followed by spices. once done add pine nuts and set aside.

Assembly:
In a baking dish of choice. grease with some ghee.
divide the Bulgar meat mixture into 2 parts.
Place 1/2 the mixture into the bottom of THE  baking dish,you may wet hands slightly with the cold water in the bowl to allow you to spread and smooth out the mixture into the pan. do not press it to thin.

Once the first layer has been set, place filling on top,evenly distribute the mixture.
for the top it may get a bit tricky I do this in sections divide the meat mixture into balls and press flat between you hands,place over beef mixture.repeat until you have covered the top(Dip you hand in ice water to help you smooth out and fill in cracks.

Press down on the kibbeh, with a knife make cuts into the meat , this helps when cutting it after cooking. I place a small indent with my finger in the center, my grandmother taught me this it helps let you see the progress of it baking.

drizzle over the top the 1/2 cup of olive oil this seems like allot but the kibbeh absorbs it and it prevents it from becoming dried out.

Bake at 350DF until golden brown.
serve up as is or with some yogurt.

ENJOY!
NOTE:I am sorry I didnt get pictures of me making the outer part, I hope next time I make it I will get pictures and update the recipe. If you have questiosn feel free to comment!

Levant Steak Skillet

1 pound Shaved beef
1 cup cherry tomatoes
2 onions sliced
4 cloves crushed garlic
2 cups sliced mushrooms
cracked black pepper
1/8th teaspoon allspice or beef shawarma spice
Salt
2 tablespoons vinager or lemon juice
1 tablespoon ghee oil

How2:
In a skillet add olive oil on medium heat saute onions,mushrooms and tomatoes.
Spice the beef with salt,black pepper and allspice.
Saute vegetables until golden this take about 10 Min's.
Add beef followed by 1/2 of the garlic. spice with some black pepper and salt if needed.
Take the other 1/2 of garlic and mix into the vinegar. add it to beef right before it cooks all the way  this adds a bitterness to the dish. once done plate up and enjoy!

Braised Lebanese Steak

6 steaks about 3-4 lbs

2 cups mushrooms cut in 1/2
2 potatoes cut into wedges
1/4 onion
1 1/2 lemon juiced
1/4 teaspoon 7 spice
water
3 tablespoons Olive oil
salt&pepper
How2:
I made this dish in a pressure cooker you may bake this or cook it over stove top it may take a bit longer but you still have the same result.

Prep everything cut the mushroom sin half, cut the potatoes into wedges traditionally they would fry the potatoes I prefer to bake them until golden.
seasion the beef with salt ,pepper and set aside.
Heat a skillet to med-high, once heated add about 2 tablespoons of oil normally steak may release some fluids as it cooks that's why the picture appears like its greasy.
place a few steaks at a time and allow it to brown on each side at this point your not looking to cook it this is just to develop flavors.
continue to brown each steak on each side and place into a pressure cooker you may place this in a regular pot.
once all the beef has been browned add the mushrooms to the pot with the remaining tablespoon of oil you may lower the heat. Saute for about 3 mins until golden seasion with salt and pepper.
place mushrooms into the pot add enough water to barely cover the meat, add 7 spice cover and cook for about 35mins. allow the cooker to cool . once its ready to be opened open it and place beef into a serving dish.
Add the potatoes  and allow it to simmer this will cook the potatoes and develop a sauce.
once the potatoes have cooked and the sauce has developed this takes about 15mins.
pour the lemon juice into the sauce,taste if its needs any more salt.
pour over the beef.

This is my favorite beef dish! I hope you like it.
NOTE:
If your cooking this stove top in a regular pot follow all the directions but it may take about 45mins untill the meat is tender.

Armenian Kebab Marinade

3 pounds steak or chicken cut into cubes

2 1/2 tablespoons tomato paste
1 tablespoon all spice or 7 spice
1/2 teaspoon black pepper
1/4 cup cider vinegar
2 cloves crushed garlic
2 tablespoons diced onion
salt(Add before cooking)

How 2:
Mix spices with tomato paste.
add vinegar mix well.
Cut meat or chicken into cubes place in marinade toss to coat the meat. add onions and garlic, marinade for 3 hours. before cooking add salt. grill on kabab sticks,broil or pan sear.

Hummus with Meat topping الحمص مع اللحم

There are variations of serving humus one way is
bil Awarma with chopped meat.
It's something I grew up

eating over my aunts house. This can be made the way I made it or with ground beef.


Humus bi tahini Recipe
1/2 lb ground beef or thin pieces of steak
1/2 cup pine nuts
2 teaspoons oil
salt/Lebanese 7 spice or allspice

How2:
Make hummus or use any humus you have on hand. place in a plate making a small pocket in the center to fold the awarma filling.
In a pot, add oil seasion the meat with bit of salt and spice.
Add pinenuts begin to cook them before they become toasted add beef saute until golden.
Pour the mixture over the humus.

note: this is traditionally made with samnah ghee, Its much stronger in flavor and not that great for your health.

Braised Beef With Onion Relish

This recipe is based off of a Kuwaiti style rice I make thats topped with this relish served with rice. Instead of curry I use a kuwaiti mixed spice because not many people can get their hands on it i tried it with curry powder and found it to be just right.
3 1/2 pounds beef or lamb roast
3 bayleaves
1/4 cup cardamom pods
1 Cinnamon stick
5 cloves
1 tablespoon black pepper corns
1/4 onion
6 cups water to start
salt

Relish:
2 onions diced
1/4 cup yellow raisins
2 teaspoons curry powder
oil

How2:
In a pot add cardamom,Cinnamon,salt,cloves,onion,black pepper corns, and bay leaves.
Add water bring to a boil.
Submerge the beef roast make sure there is just enough water to cover it if needed add more.
Bring to to a boil then reduce heat to a low simmer. cook for about 4 hour until beef is so tender it will fall apart.

Relish:
Add some oil to a skillet saute onions until soft.
add pinch salt followed by the raisins. mix well the raisins will plump up and absorb the onions flavor.
To this add curry powder. stir well on low heat once its done add about 1/8th cup-1/4 cup of the broth of the beef. allow it to simmer down. set aside.

to plate it place some of beef top with the onion chutney. serve with fresh bread or rice. the beef broth can  be strained and used instead of water when you prepare the rice. or placed in freezer for later use.
ENJOY!

Rice With Green Beans (Riz wa loubyeh) الأرز ولوبية

1/4 pund ground beef or lamb

1 cups basmati rice
2 cups water
2 cups green beans or peas
1 teaspoon cinnamon
1/4 teaspoon allspice
1/2 onion diced
oil to fry
1 1/2 teaspoon salt
1 bay leaf
1/2 cup pine nuts fried

How2:
In a pot saute onions,and ground beef until slightly golden.
Add 1/2 teaspoon salt,all spice and Cinnamon.
Add green beans or peas, mix well.
Add water allow it to simmer for 1/2 hour to allow the flavors to mellow.
Bring broth back up to a boil, clean and strain rice.
Add rice, salt bring up to a simmer then cover reduce heat.
cook for about 20mins until liquid of rice is dry and rice is fully cooked.
leave on stove with burner off,and cover on to allow the rice moisture to redistribute giving you a nice fluffy rice.
Fry up some pine nuts and top rice with them.serve as a side to roasted chicken or some salad.
ENJOY!

Levant Style Gulash/Börek with Ground Beef

Pastry:

10 sheets filo dough
1 egg
1/2 cup milk
1 stick melted butter
Filling:
1/2 lb ground beef
1 onion diced
1/2 cup pine nuts
1/2 teaspoon Cinnamon
1/2 teaspoon ground cumin
1/8th teaspoon nutmeg
pinch ground clove
salt/pepper
oil

How2:
In a skillet or pot add oil on med-high heat add onion saute until translucent.
to this add pine nuts, cook until slightly golden brown.
To the onions ans pine nuts add ground beef you may lower temp down to med-low to prevent burning cook until meat is browned add salt,pepper,cumin,nutmeg,clove, and Cinnamon. once cooked set aside to cool. you may strain this filling to remove excess liquids.

Assembly:

in a baking pan that can fit the dough.brush with a bit of the melted butter. continue by layering 6 sheets of filo one sheet at  time,brushing with butter between each layer except the last layer leave dry on the top this is where the filling sits.
Once you have layered the 6 layers of dough, spread the meat filling over the top.
Continue to layer the remaining 4 layers on the top just like before brushing each layer with butter except the top last layer.

Press to insure filling stays put.
with a Sharp knife make cuts into the dough so once it bakes you will have no issues getting pieces out of the pan.

In a bowl beat 1 egg, add milk and pour evenly over the filo pasty.
Bake at 350df until golden brown and the layers puff up.
serve as a side or main dish with salad, or yogurt on the side.

ENJOY!

Tips:You may use any spice in the center i like a Lebanese 7 spice as well,kibbeh spice sujuk spice. placing cheese on the layer before adding meat also ensures meat stays in place and sticks to the dough. You may use ground lamb,chicken,turkey! so be creative with the fillings.

Stuffed Zucchini With Grape Leaves (Kosa Mihshy ma Waraq Enab)

5 zucchinis( if you are working with koosa baladi
the smaller ones you may need a few more.
1/2 cup small Egyptian rice
1/2 cup or so ground beef
1/4 teaspoon Cinnamon
pinch white pepper
2 tablespoons olive oil
1/4 cup tomato paste
6 cups water (Enough to slightly cover them)
about 10 Grape leaves
Thread
salt to your liking

How2:
cup the top part of the zucchini.
with a special core tool make small circle cut into the top of the zucchini.
holding with a firm hand insert the core tool into the vegetable turning slightly with some pressure.
You really need to get a feel for this when you are doing this because if you cut to deep you may split the flesh.
So just take your time turning and removing the middle flesh of the vegetable. repeat until the filling is removed but you still have some flesh enough left between the skin.

Prepare the filling:
Mix rice with ground beef,white pepper( prevents sauce from getting dark),some salt. mix together and now your ready to stuff them
Stuffing the Zucchini:
take some of the filling and begin to loosely stuff the zucchini, to insure the filling gets down into it you may tap it lightly against your hand.
Filling until you have the tip of your pinky space on the top. be sure not to over stuff the rice is going to cook and needs to expand. Continue this until all of them have been stuffed.

take remaining filling and roll grape leaves like shown in the images. with this you don't want to over fill them either a thin size grape leave is perfect. once you have rolled as many as you can with the remaining filling.
Make a tight bundle with about 4-5 each and wrap and tie with the tread.

Now for cooking these:

In a pot add water, salt olive oil and tomato paste ,dissolve and bring to a boil. once it begins to boil allow it to continue to cook on med flame for about 5 Min's this allows the tomato paste to really dissolve.
Slowly place the stuffed zucchini into the pot. followed by the grape leave bundles.
Place a flat plate over the top (this will ensure they don't float to the top)
Bring heat back up just to get them to a good boil.
Reduce heat and cook for about 45-50mins on low.
about35mins in check on your grape leaves if they look cooked you may remove them from the pot leaving the zucchini to continue cooking.
Towards the last few Min's if you find that after removing the grape leaves they may need a bit more time place them over the plate and just allow them to steam until the zucchini is done.

Once they are cooked, the flesh Will be very fragile and fall apart easily. slowly remove the stuffed zucchini to a serving dish along side the grape leave bundles.
I like to pour the stock into a separate bowl this ensures the zucchini does break apart when you serve them

ENJOY!!! note: don't worry about the center you may use them in a cake or better yet wait and see I will be posting a recipe for a dish called treedy, we use the centers of the zucchini.

Kefta meatballs in curry (Kefta bil Curry)

kefta

1 lb ground beef,lamb,or chicken
1 small onion,chopped
1/2 cup chopped parsley
salt/pepper

Curry Sauce
2 cups water

1 tablespoon cumin
1teaspoon coriander powder
1/2 teaspoon or less Chile powder
4 cardamom pods
pinch Cinnamon
1 tablespoon curry powder
1/4 teaspoon gram masala
2 tablespoons tomato paste
1 small chopped tomato
1 bay leaf
1/4 cup labneh  or greek or dahi yogurt

chopped cilantro for garnish

4 cloves crushed garlic mixed with 1 tablespoon grated ginger

2 tablespoons lemon juice(Optional)
2 tablespoons oil

How2:
Mix the kefta and roll into balls.
In a pot on med-high heat add kefta balls cook untill brown, at this stage were not cooking to cook them all the way. browning forms a barrier to prevent them from falling apart in the sauce.
Remove meatballs from pot. in the same oil add  onions sautee for a few.
Add in spices, garlic and ginger ,followed by tomato paste and chopped tomato.
allow it to cook for about 3-4 mins.
Add water,bring to a boil.
reduce heat and add meats balls. Cook for about an hour at the most this insures the meatballs are fully cooked and the sauce flavors develop.
After they are cooked in a bowl mix about 1 cup of the sauce with the yogurt or labneh.
Remove meat balls at the point so they dont become broken.
Add the yogurt back into the sauce remove bay leave or any huge pieces of spices. place the sauce into a blender or use a hand blender in the pot to create a creamy sauce. add salt to your liking. bring the sauce up t o a simmer to thicken.pour over meatballs
Add cilantro at the end as a garnish and extra flavor.add lemon juice mix.

Pour this curry over the meatballs serve with rice!
ENJOY!!!

Shawarma and Potato skillet.(Batata wa shawarma lahmi)

3lbs steak meat

1-2 onions
1 bell pepper
3 potatoes
1 tablespoon shawarma spice
1/4 cup apple cider vinegar
Oil
Salt&Pepper

How2:
Slice up the beef into strips, prep the vegetables by slicing them as well.as for the potatoes peel them and cut into cubes. to make this recipe quickly you can deep fry the potatoes like you would cook french fries in advance to make them ready.

To the beef add the shawarma spices and vinegar save just a teaspoon for the end, marinade the beef for a few hours. I don't salt marinades because it pulls out the moisture.
In a skillet Saute the beef on med to high heat for about 15mins
Once it begins cooking add in onions,bell peppers, salt and pepper.
Cook until onions and peppers are tender you may lower the heat to prevent the beef from cooking to fast.
Once they are ready toss in the potatoes that have been cooked. sprinkles a bit of pepper or salt if needed on the potatoes as well as remaining shawarma spice so that everything is seasoned well.
Serve as is with some humms or salad.

Simple Meat Kabab Marinade

3lbs of a tender cut of beef ,or lamb

5 cloves crushed garlic
1/2 cup extra virgin olive oil
3 tablespoons red pepper paste
1/2 cup lemon juice or vinegar
1 teaspoon black pepper
1 teaspoon mixed Arabic spice or all spice
1/2 teaspoon ground coriander
Salt

How2:
In a bowl or a large zip bag add garlic,vinegar,oil,spices except salt.
Add meat pieces.
Close bag and rub the meat.
Marinade 4 min-24max hours to allow the meat to become tender and flavorful.
you may cut them up into smaller pieces seasion with salt and grill up!
You may also use tenderloin and throw it on the grill as is instead of making kebab's.

Authentic Red Bean Stew (Yakhni Fasoulia Hamra)

1-2 lbs meat cubes
1lb can of red or pink beans
4 cloves garlic,crushed
1/4 cup chopped cilantro
2 heaping tablespoons tomato paste
2 cups water
salt to taste
2 tablespoons oil

How2:
In a pot add beef with enough water to cover, braise the beef until tender or to the desired texture.
Once the meat is cooked you may strain off the liquid, Some people choose to cook the dish in the same broth but I prefer to remove and it and start with fresh water to make a much cleaner stock.(I didn't show this part in the pictures because I have covered it a few times in other recipes)
In the pot you will be using, add the oil on med-high heat add crushed garlic and cilantro saute until you smell the fragrance of garlic and cilantro don't brown.
Add the tomato paste,  mix well then add beef back in.
Add water and bring to a boil. cover and reduce heat to me-low simmer for about 30mins to soften the beef and it really allows you to form a better stock like I said earlier.
Once the beef is done, add the can of beans, and simmer another 25mins until the beans are soft and the sauce has thickened slightly.
Pour into a serving dish and serve with My rice with vermicelli Recipe.
ENJOY!
Note: This recipe I actually use White beans I have posted a vegetarian version using the white beans but you can change up the red to white to make that exact recipe.

Steak n' noodles

1 lb steak meat sliced
1/2 small onion diced
1/4 cup diced green pepper
1 clove garlic
4oz mushrooms chopped
2 tablespoons olive oil
1 tablespoons flour
1 1/2 cups stock
2 cups uncooked egg noodles

How2:

Slice the steak into strips, set them aside. cut and prep the vegetables and set them aside.
In a skillet or deep pot add olive oil, bring heat on high-med. add beef, allow the beef to brown.
Once it browns remove from pan, lower heat to about med-low.
Add onions,bell peppers saute for a few mins.
Add mushrooms and garlic continue to saute until mushrooms begin to soften.
Once this happens add the flour, stir together for a few mins.
Add the stock, bring to a boil, add the beef back into the pot.
Once it boils lower heat to low cook until sauce thickens and beef is tender.

In a pot add water bit of salt and cook the noodles until its just about done cooking.
Dont over cook the noodles.
Assemble the noodles in a serving dish, drizzle some olive oil and sprinkle a bit of black pepper over them toss to coat.

Once the stew is done spoon over the noodles.
ENJOY!