Steak and Greens

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Thank you Paula Deen and more importantly thank you my dear mother-in-law Lynn!! David's mimi, Lynn, has outfitted me with two great cookbooks the past two christmas's. Last year I was working in the kitchen with Ina making buttermilk mashed potatoes for New Years. And this year, I'm working with Paula and started off with down right incredible Steak and Greens. During Friday night Esther bible study, a precious time with precious friends in the Lord, we absolutely devoured this recipe.  

Ingredients

Seasoning mix in a small bowl:

    * 1 tablespoon paprika

    * 2 teaspoons kosher salt

    * 1 teaspoon yellow mustard seeds

    * 1 teaspoon garlic powder

    * 1 teaspoon dried thyme

    * 1/2 teaspoon ground black pepper

    * 1/4 teaspoon cayenne pepper

    * 1/2 teaspoon ground cumin

    * 1 teaspoon ground ginger

Steak and Greens in a large soup pot:

    * 1 1/2 pounds (or more) round steak, thinly sliced

    * 2 tablespoons vegetable oil

    * 2 cups chopped onion

    * 1 box beef broth

    * 3-4 bunches of green leaves chopped (collard greens, kale, swiss chard)

    * Steamed white rice, for serving

    * 2 tablespoons all-purpose flour mixed with milk (if you've can, make a little gravy mix by adding some meat grease to this and stir up before adding it to the soup pot)

Directions:

Mix seasonings for seasoning mix together in a small bowl. Slice meat in strips and put in large soup pot. Sprinkle ONLY 2 to 3 tablespoons on sliced steak, tossing to insure the meat is covered. Reserve remaining seasonings for later use.

Make your flour/milk/gravy mix. I had some gravy left over from meatballs (ground beef fat, milk and 1tbsp flour). Paula says: "In a cast iron skillet, add flour over low heat. Brown flour, stirring occasionally to avoid burning, about 5 minutes."

Paula says: "Heat heavy 5-quart cast iron pot; over medium heat, add oil." OR add oil to the meat in your soup pot. Brown seasoned meat for

2 or 3 minutes (don't overcook)

, turning once. Add onion and gravy/flour/milk mix. Pour 1-cup of broth, add remaining seasoning mix and stir to combine well. Cook, scraping bottom of soup pot for 5 to 10 minutes. Add remaining beef stock and greens and bring to a boil. Then immediately, lower the heat and cook for 45 minutes. 

Paula suggests serving this with creamy grits, rice or boiled new potatoes. And friend Katheryn suggests corn bread. Yumm! We had it with rice.