| 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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