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Name: Flank and Greens
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 2/3 c Onions -- chopped; 1 pt Rice cooked; 1 ts Paprika; 1/3 ts Garlic powder; 1 1/3 ds Black pepper; Browned; 2/3 ts Salt; 1/2 lb Flank steak -- scalloped; SEASONING MIX; 1/2 ts Onion powder; =09; 1 1/3 ds Ground cumin; 2/3 ts Dry mustard; 1 pt Beef stock; 1/3 ts Dried thyme; 1 2/3 tb Flour, all-purpose --; 1/3 ts Ground ginger; 1/4 ts White pepper; 2/3 ds Cayenne; 1 qt Mixed greens

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INGREDIENTS

2/3 c Onions -- chopped
1 pt Rice ; cooked
1 ts Paprika
1/3 ts Garlic powder
1 1/3 ds Black pepper
Browned
2/3 ts Salt
1/2 lb Flank steak -- scalloped
SEASONING MIX
1/2 ts Onion powder
=09
1 1/3 ds Ground cumin
2/3 ts Dry mustard
1 pt Beef stock
1/3 ts Dried thyme
1 2/3 tb Flour, all-purpose --
1/3 ts Ground ginger
1/4 ts White pepper
2/3 ds Cayenne
1 qt Mixed greens

Servings

INSTRUCTIONS

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. Recipe By : Paul Prudhomme From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Flank and Greens

2/3 c Onions -- chopped
1 pt Rice cooked
1 ts Paprika
1/3 ts Garlic powder
1 1/3 ds Black pepper
 Browned
2/3 ts Salt
1/2 lb Flank steak -- scalloped
 SEASONING MIX
1/2 ts Onion powder
 =09
1 1/3 ds Ground cumin
2/3 ts Dry mustard
1 pt Beef stock
1/3 ts Dried thyme
1 2/3 tb Flour, all-purpose --
1/3 ts Ground ginger
1/4 ts White pepper
2/3 ds Cayenne
1 qt Mixed greens

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.    Recipe By     : Paul Prudhomme    From:                                 Date:    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (1850g)
Recipe Makes: 2 Servings

Calories: 840
Calories from Fat: 31 (4%)

Amt Per Serving		% DV

	Total Fat 3.5g	5 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 1g
Cholesterol 0mg		0 %
Sodium 1958.5mg		68 %
Potassium 2114.7mg		56 %
Total Carbohydrate 165g		49 %
	Dietary Fiber 10.1g	40 %
	Sugars, other 154.9g
Protein 35.4g		51 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 840

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