What is Mish Me Mishurka?
Mish Me Mishurka (aka Lamb and Beans) was my Albanian great grandmother, Olga’s recipe. My grandmother Dotty carried on the tradition of making this yummy Albanian favorite. This dish just says “home” to me. “Meat and Beans” is the actual translation of Mish Me Mishurka translation. So yes, you can definitely use beef instead of lamb, if you like.
Looking for other meaty meals? Try these:
Key Ingredients and Substitutions
- Lamb Stew Meat – If you are not a fan of lamb, or prefer beef, you can certainly substitute beef stew meat. We always use lamb because it is more traditional and such a treat.
- Butter – You can substitute extra virgin olive oil for the butter for a a healthier version, but you will lose a bit of the richness that the butter provides. Or compromise with half extra virgin olive oil and half butter.
- Vegetables – Chopped celery, carrot and onion.
- Broth – Chicken bone broth or low sodium chicken broth.
- Tomato Paste – If you don’t have paste, substitute 3 tablespoons tomato sauce or puree for every tablespoon of paste.
- Oregano – Preferably fresh but use 1/2 teaspoon dried needed.
- Vermouth – White wine vinegar is a fine substitution if you don’t have vermouth.
- String Beans
Note: If you like a little heat, paprika (1/2 a teaspoon) is a nice complement in this dish.
Preparation
This dish takes some time to stew the meat, but the hands-on time is minimal. And the stewing time is worth the wait because the meat gets amazingly tender and delicious! It is a simple and savory recipe that is perfect for a Sunday family dinner. Give it a go!
Just 5 easy steps…
- Start by searing the lamb in batches in a dutch oven. Remove the meat with a slotted spoon.
- Next, saute the vegetables until tender. De-glaze the pan with vermouth and cook that off for a bit.
- Return the lamb to the pot. Stir in the chicken bone broth and tomato paste. Cover and simmer for 1 1/2 hours.
4. Add the string beans, salt and pepper. Simmer for another 30 minutes.
What to Serve with Mish Me Mishurka
You can serve it over Chive Mashed Potatoes, roasted potatoes or egg noodles for a super hearty and satisfying meal. A crusty baguette also comes in handy to sop up the delicious juice. To jazz up your egg noodles, add a tablespoon of good quality extra virgin olive oil and 1/4 – 1/2 cup crumbled feta cheese.
Equipment
Dutch Oven/Le Creuset and a slotted spoon.
PrintMish Me Mishurka (Lamb and Beans)
- Total Time: 1 hour 52 minutes
- Yield: 6 1x
Description
This hearty family recipe of lamb stew meat and string beans is so simple and delicious!
Ingredients
- 3–4 pounds lamb stew meat (1 inch pieces)
- 4 tablespoons butter or olive oil (I use 2 tablespoons each)
- Salt and pepper
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 3 cups chicken bone broth (or low sodium chicken broth)
- 2–3 tablespoons tomato paste
- 1 teaspoon fresh oregano (or 1/2 teaspoon dried)
- 1/4 cup dry vermouth
- 1 1/2 pounds fresh string beans, trimmed and cut in half
- Salt and pepper to taste
Instructions
- Sprinkle the lamb with salt and pepper. In a dutch oven, heat the butter over medium-high heat. Add the lamb and brown it on all sides. Remove the lamb from the pan with a slotted spoon. You may need to do this in batches to ensure that you don’t crown the pan. The meat should be touching the bottom of the pan.
- Reduce the heat to medium. Add the onion, celery, carrot to the pan and saute for 8 minutes or until tender. Add the vermouth and scrape up all of the brown bits. Cook for 2 minutes.
- Return the lamb to the pot. Add the chicken bone broth and mix to combine. Then stir in the tomato paste. Reduce the heat to low. Cover and simmer for 1 1/2 hours, stirring occasionally.
- Add the string beans, salt and pepper and simmer for 30 minutes longer.
- Serve over mashed potatoes, roasted potatoes or egg noodles. Garnish with fresh oregano and/or parsley (optional).
Equipment
Notes
If you have it available, garnish with fresh parsley and/or oregano.
To jazz up your egg noodles, add a tablespoon of good quality extra virgin olive oil and 1/4 – 1/2 cup crumbled feta cheese.
- Prep Time: 5 minutes
- Cook Time: 1 hour 47 minutes
Keywords: Lamb and Beans, Lamb Stew Meat, String Beans, Stew, Lamb Stew
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