Flank and greens
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| =09 | ||
| ½ | pounds | Flank steak -- scalloped |
| ⅔ | cup | Onions -- chopped |
| 1 | quart | Mixed greens |
| 1 | pint | Beef stock |
| 1⅔ | tablespoon | Flour, all-purpose -- |
| Browned | ||
| 1 | pint | Cooked rice |
Directions
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