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Associate.com - Share Your Recipe!

Recipe Name: Flank And Greens Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 2

Ingredients:
seasoning mix
1 Teaspoon(s) Paprika
2/3 Teaspoon(s) Salt
2/3 Teaspoon(s) Dry mustard
1/2 Teaspoon(s) Onion powder
1/3 Teaspoon(s) Garlic powder
1/3 Teaspoon(s) Dried thyme
1/3 Teaspoon(s) Ground ginger
1/4 Teaspoon(s) White pepper
1 1/3 Dash(s) Black pepper
1 1/3 Dash(s) Ground cumin
2/3 Dash(s) Cayenne
=09
1/2 Pound(s) Flank steak, scalloped
2/3 Cup(s) Onions, chopped
1 Quart(s) Mixed greens
1 Pint(s) Beef stock
1 2/3 Tablespoon(s) Flour, all-purpose
browned
1 Pint(s) Cooked rice
Directions:
Combine the seasoning mix in a small bowl. Sprinkle all surfaces of
thescalloped steak evenly with 2 (3/4)= tablespoons of the seasoning
mixand 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, about2 to 3 minutes. Add= the onions, the remaining seasoning
mix, and 1/2cup of each type of= greens. Cover and cook, scraping the
bottom of thepot to clear all the= brown bits, for 8 minutes. Add 1 cup
of the stockand cook, covered, for 15= minutes, checking occasionally
for sticking.Add the browned flour and mix= until it is completely
absorbed, thebrown flour is no longer visible, and= the meat looks
moist and verypasty. Add the remainjng stock and greens,= bring to a
boil, reduce theheat to medium, and occasionally checking the= bottom
of the pot forsticking, cook until the meat and greens are tender,=
about 20 minutes.Serve over rice.Recipe By : Paul PrudhommeFrom:
Date:File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 496
Calories From Fat: 81
Total Fat: 9g
Cholesterol: 15.1mg
Sodium: 3916.3mg
Potassium: 679.6mg
Carbohydrates: 87.5g
Fiber: 5.5g
Sugar: 8.3g
Protein: 14.6g


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