Yield: 2 Servings
Measure | Ingredient |
---|---|
\N \N | SEASONING MIX |
1 teaspoon | Paprika |
⅔ teaspoon | Salt |
⅔ teaspoon | Dry mustard |
½ teaspoon | Onion powder |
⅓ teaspoon | Garlic powder |
⅓ teaspoon | Dried thyme |
⅓ teaspoon | Ground ginger |
¼ teaspoon | White pepper |
1⅓ dash | Black pepper |
1⅓ dash | Ground cumin |
⅔ dash | Cayenne |
\N \N | =09 |
½ pounds | Flank steak -- scalloped |
⅔ cup | Onions -- chopped |
1 quart | Mixed greens |
1 pint | Beef stock |
1⅔ tablespoon | Flour, all-purpose -- |
\N \N | Browned |
1 pint | Cooked rice |
Combine the seasoning mix in a small bowl. Sprinkle all surfaces of the scalloped steak evenly with 2 (¾)= 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 ½ 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