*  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.
 

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