Side Pannel
Flank and Greens
Ingredients List
- SEASONING MIX
- 1 ts Paprika
- 2/3 ts Salt
- 2/3 ts Dry mustard
- 1/2 ts Onion powder
- 1/3 ts Garlic powder
- 1/3 ts Dried thyme
- 1/3 ts Ground ginger
- 1/4 ts 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 tb Flour, all-purpose --
- Browned
- 1 pt Cooked rice
Directions
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.
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.
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