Flank and greens

Yield: 2 Servings

Measure Ingredient
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

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