| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef | 2 | Servings | |
INGREDIENTS
| SEASONING MIX | ||
| 1 | t | Paprika |
| 2/3 | t | Salt |
| 2/3 | t | Dry mustard |
| 1/2 | t | Onion powder |
| 1/3 | t | Garlic powder |
| 1/3 | t | Dried thyme |
| 1/3 | t | Ground ginger |
| 1/4 | t | 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 | T | 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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