|Beef chuck steak/Lean round steak||2 Pound|
|Vegetable oil||2 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Beef bouillon cubes||2|
|Salt||1 1⁄2 Teaspoon|
|Ground cardamom||1⁄2 Teaspoon|
|Lemon juice||1 Tablespoon|
|Frozen baby lima beans||10 Ounce|
|Finely chopped parsley||1 Tablespoon|
Brown beef cubes in vegetable oil in large frying pan.
Stir in water, bouillon cubes, salt, cardamom, pepper and lemon juice.
Cover; simmer 20 to 30 minutes, or until meat is tender.
Cook noodles, following label directions; drain; place in greased 12 cup baking dish.
Cook lima beans, following label directions; drain; spoon over noodles to make a ring around edge of baking dish.
Spoon meat in middle, then pour juices over all.
Arrange tomato wedges, overlapping, on top of lima beans; sprinkle with sugar and salt and pepper, if desired; cover.
Bake in moderate oven (350Â°) 30 minutes to blend flavors.
Sprinkle parsley over top just before serving.