Wonderful Beef And Vegetables Recipe
Ingredients
| Seasoning mix | ||
| Sweet paprika | 1 Tablespoon | |
| Salt | 2 Teaspoon | |
| Dried thyme leaves | 1 1/2 Teaspoon | |
| Onion powder | 1 Teaspoon | |
| Garlic powder | 1 Teaspoon | |
| Dry mustard | 1 Teaspoon | |
| Black pepper | 1 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Pepper white | 1/2 Teaspoon | |
| Cayenne | 1/4 Teaspoon | |
| 1 pound flank steak, all visible fat removed, and the beef scalloped | ||
| 2 large carrots, peeled, cut in half lengthwise, and cut into 1-inch pieces, in all | ||
| 1 large turnip, peeled and cut into 10 wedges, in all | ||
| 1/2 small green cabbage, cut into 6 wedges, in all | ||
| Green beans | 1 Cup (16 tbs), cut into pieces | |
| 1 large green bell pepper, cored, seeded, and cut into pieces about 1 inch square, in all | ||
| 1 large onion, peeled and cut into 10 wedges, in all | ||
| 2 ribs celery, cut into 1-inch pieces, in all | ||
| 6 cups defatted beef stock in all | ||
| 4 tablespoons all-purpose flour, browned | ||
| 2 medium potatoes, peeled, cut into 1-inch slices, and quartered | ||
| 4 cups cooked long-grain brown rice | ||
Directions
Combine the seasoning mix ingredients in a small bowl.
Sprinkle the scalloped steak evenly with 2 tablespoons of the seasoning mix and rub it in well.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Add the seasoned steak and cook, turning as necessary, until it is brown on all sides, about 4 minutes.
Remove the steak and set it aside.
Place 1/23 of all the vegetables, except the potatoes, in the pot along with 1 cup of the stock and the remaining seasoning mix.
Cook, stirring two or three times, until the liquid is almost evaporated and a crust has formed on the bottom of the pot, about 10 to 12 minutes.
Add 1 cup stock, scrape the bottom of the pot clear, and transfer the ingredients from the pot to a food processor or blender.
Add the browned flour, and puree.
Place the pureed mixture back into the pot, add the remaining stock, bring to a boil, and cook 10 minutes.
Add the potatoes, the steak, and the juices that have accumulated, and bring to a boil again.
Add the remaining vegetables, reduce the heat to medium and cook, stirring the bottom occasionally to keep from sticking, until the vegetables are fork tender, about 20 minutes.
Sprinkle the scalloped steak evenly with 2 tablespoons of the seasoning mix and rub it in well.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Add the seasoned steak and cook, turning as necessary, until it is brown on all sides, about 4 minutes.
Remove the steak and set it aside.
Place 1/23 of all the vegetables, except the potatoes, in the pot along with 1 cup of the stock and the remaining seasoning mix.
Cook, stirring two or three times, until the liquid is almost evaporated and a crust has formed on the bottom of the pot, about 10 to 12 minutes.
Add 1 cup stock, scrape the bottom of the pot clear, and transfer the ingredients from the pot to a food processor or blender.
Add the browned flour, and puree.
Place the pureed mixture back into the pot, add the remaining stock, bring to a boil, and cook 10 minutes.
Add the potatoes, the steak, and the juices that have accumulated, and bring to a boil again.
Add the remaining vegetables, reduce the heat to medium and cook, stirring the bottom occasionally to keep from sticking, until the vegetables are fork tender, about 20 minutes.
Chef
