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"This recipe is customized from one I found in a Georgian/Russian cookbook. The authentic recipe changed into extra complex, and referred to as for different elements like lamb -- which my circle of relatives might not eat. This version is a big favorite in our domestic. The yogurt sauce may be as garlicky as your family likes. We typically pass for lots, however we've had visitors who adore it with undeniable yogurt."
- 1 (sixteen ounce) package deal wide egg noodles
- four cups undeniable yogurt
- 2 cloves garlic, minced
- 1 pound floor beef
- 1 onion, chopped
- 2 teaspoons floor cinnamon
- 1 lemon, juiced
- half teaspoon salt
|Prep : 15M||Cook : 6M||Ready in : 45M|
- Bring a large pot of lightly salted water to a boil. Add noodles and cook for eight to ten mins or until al dente. Drain, and switch to a serving dish. While the pasta is cooking, mix collectively the yogurt and garlic in a medium bowl. Cover, and refrigerate till serving.
- In a huge skillet over medium warmness, brown the ground beef with the onion. Season with cinnamon at the same time as cooking. Drain off extra grease, and stir in lemon juice and salt. Adjust seasoning to taste. Toss the meat mixture with noodles, and serve hot with cold yogurt sauce spooned over.
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