Long Beans Stew With Beef
When you think of fresh long beans, I'm sure you think of summery, light, olive oil dishes or salads. Obviously, so do I. So when I decided to share a recipe for a long beans dish, I knew that it would not be a standard (standard for Turkish people) pot dish with tomato paste.
That's why, even if I added meat to the fresh long beans, I prepared it as a dish that can be served cold, like the lamb artichoke recipe, with olive oil. It was a summery and light meal, just as it should be. It goes very well with tomato bulgur pilav, but of course, you can serve it just as it is or pair with rice pilav.
I have written the things that should be pay attention to when cooking meat and vegetable together in the beef and okra stew recipe . If you have experience problems while cooking these two together, I highly recommend you to read that article. I paid attention to the same things while cooking the fresh long beans with beef, and the meat and long beans were like Turkish delight (we use this expression to mention that something is really soft), as always and should be.
In addition to the things to be considered while cooking the stew, another thing to know is the cooking period. Unfortunately, it is not possible to give a time limit for this. The cooking period depends on the size of the meat and long beans, the brand and size of your pressure cooker, etc. You can benefit from the instruction manual of your cooker regarding the part related to your pressure cooker. Recommended cooking times for certain foods are listed in a table in each pressure cooker user manual. Don't worry if you threw it away because you didn't know that the user manuals contain such valuable information. It is possible to find user manuals of all brands online. Just type your cooker brand + cooker model + manual into Google.
Unfortunately, you will have to determine the effect of the size of the meat and vegetables on the cooking time with experience. You need experience like this to get the best out of many things in the kitchen. But just as carrying out tests by following a certain methodology, not randomly, you should act within the framework of a certain methodology, even if not with the meticulousness of the laboratory. For example, You cannot determine the best amount of salt for rice by saying "Come on, I hope I get it this time." and adding it without measuring. You have to measure and take notes each time. Don't rely on your memory, it usually chooses to delete such things within a day at the latest. That's why you can keep a small notebook with a magnet on your refrigerator and write "1 tablespoon of salt is too much for 1 cup of rice." Thanks to these notes, you can find the most suitable amount of salt for yourself and the optimal cooking time for meats and vegetables, up to the third time.
Enjoy the recipe...
- 1 kg of fresh long beans,
- 500 g chopped lamb meat,
- 1 onion, chopped,
- 5 tablespoons of olive oil,
- 1 teaspoon of flour,
- 1 teaspoon of sugar,
- 1 teaspoon salt,
- Juice of 1/2 lemon,
- 4 cups of boiling water.
- Heat the pressure cooker, add the meat and cook, stirring constantly, until the water is released and then evaporated,
- Add olive oil and chopped onion and cook, stirring frequently, until the onion softens,
- Add flour and mix,
- Add long beans that you cut off the ends and cut into the size you want and water and then mix,
- Add salt, sugar and lemon juice and mix,
- Close the lid and cook until the long beans and meat are tender,
- Serve hot, warm or cold.