| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef |
2 |
Servings |
INGREDIENTS
|
|
SEASONING MIX |
| 1 |
ts |
Paprika |
| 2/3 |
ts |
Salt |
| 2/3 |
ts |
Dry mustard |
| 1/2 |
ts |
Onion powder |
| 1/3 |
ts |
Garlic powder |
| 1/3 |
ts |
Dried thyme |
| 1/3 |
ts |
Ground ginger |
| 1/4 |
ts |
White pepper |
| 1 1/3 |
ds |
Black pepper |
| 1 1/3 |
ds |
Ground cumin |
| 2/3 |
ds |
Cayenne |
|
|
=09 |
| 1/2 |
lb |
Flank steak — scalloped |
| 2/3 |
c |
Onions — chopped |
| 1 |
qt |
Mixed greens |
| 1 |
pt |
Beef stock |
| 1 2/3 |
tb |
Flour, all-purpose — |
|
|
Browned |
| 1 |
pt |
Cooked rice |
INSTRUCTIONS
Combine the seasoning mix in a small bowl. Sprinkle all surfaces of the
scalloped steak evenly with 2 (3/4)= tablespoons of the seasoning mix and
rub in well. Preheat a heave 5-quart pot, over high heat to 350=B0, about 4
minutes. Add the seasoned meat and brown it on all sides, about 2 to 3
minutes. Add= the onions, the remaining seasoning mix, and 1/2 cup of each
type of= greens. Cover and cook, scraping the bottom of the pot to clear
all the= brown bits, for 8 minutes. Add 1 cup of the stock and cook,
covered, for 15= minutes, checking occasionally for sticking. Add the
browned flour and mix= until it is completely absorbed, the brown flour is
no longer visible, and= the meat looks moist and very pasty. Add the
remainjng stock and greens,= bring to a boil, reduce the heat to medium,
and occasionally checking the= bottom of the pot for sticking, cook until
the meat and greens are tender,= about 20 minutes. Serve over rice.
Recipe By : Paul Prudhomme
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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