Flank and Greens****

* Exported from MasterCook *

Flank and Greens ****

Recipe By : Paul Prudhomme
Serving Size : 2 Preparation Time :0:00
Categories : Beef Paul Prudhomme

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SEASONING MIX
1 teaspoon paprika
2/3 teaspoon salt
2/3 teaspoon dry mustard
1/2 teaspoon onion powder
1/3 teaspoon garlic powder
1/3 teaspoon dried thyme
1/3 teaspoon ground ginger
1/4 teaspoon white pepper
1 1/3 dashes black pepper
1 1/3 dashes ground cumin
2/3 dash cayenne

1/2 pound flank steak -- scalloped
2/3 cup onions -- chopped
1 quart mixed greens
1 pint beef stock
1 2/3 tablespoons flour, all-purpose -- browned
1 pint cooked rice

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°, 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.

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NOTES : Any combination of greens is fine as long as they aren't bitter.
Spinach, Mustard and Collards work great. A combination of thee works best.