As always, I saw a recipe that looked reallllllllllllllllllllllllly good.   I stashed it away while I thought about it and then got a bee in my bonnet today and had to make despite the 100 degree heat!  As always I had to make my own modifications for our likes and dislikes, but we loved it.
MOROCCAN BEEF and NOODLES  adapted from Taste of Home

1 1/2 pounds chuck roast, cut into 1 inch cubes
1 leek, sliced thin
6 cloves garlic, minced
1 can fire roasted tomatoes (undrained)
4 tablespoons butter
1/2 cup vegetable broth (I used Better than Bouillon base + water)
flour for dredging
1/2 teaspoon ground ginger
1/2 teaspoon sea salt
1/2 teaspoon white pepper
1 teaspoon cinnamon
2 teaspoons paprika
2 cups wide egg noodles
  • Melt butter in the bottom of a saute pan. 
  • When sizzling, add leeks and garlic.  Saute until fragrant.
  • Toss beef pieces in flour until well coated.
  • Add beef pieces to pan and saute several minutes.
  • Sprinkle all the spices over the beef and stir well.
  • When beef is browned, add broth and tomatoes.  Simmer 15 minutes or so.
  • Add noodles and simmer another 10 minutes or so until noodles are tender.


    Martha (MM) said...

    Sounds great! Who cares if it's 100 degrees - turn on the air conditioner and enjoy :-)

    Melynda said...

    This looks wonderful and has my favorite savory combination, tomatoes and cinnamon. Thanks for sharing this with Cookbook Sundays!

    Couscous & Consciousness said...

    Yum - looks delicious. Love the combination of spice in here. Paprika especially is one of my favourites, so I know I'm going to love this.
    Sue :-)

    searchingforspice said...

    This looks lovely. I love North African flavours. I can't even imagine how I'd cook if it was 100 degrees over here though!