Wonderful Beef And Vegetables
|Seasoning mix||1 Teaspoon|
|Sweet paprika||1 Tablespoon|
|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|
|White pepper||1⁄2 Teaspoon|
|Flank steak||1 Pound, all visible fat removed, and the beef scalloped|
|Carrots||2 Large, peeled, cut in half lengthwise, and cut into 1-inch pieces (In All)|
|Turnip||1 Large, peeled, cut into wedges (In All)|
|Green cabbage||1⁄2 Small, cut into wedges (1/2 Small Size Piece, In All)|
|Fresh green beans||5 Ounce, cut into 1 inch pieces (1 Cup In All)|
|Green bell pepper||1 Large, cored, seeded, and cut into pieces about 1 inch square (In All)|
|Onion||1 Large, peeled cut into 10 wedges (In All)|
|Celery ribs||2 , cut into 1 inch pieces (In All)|
|Defatted beef stock||6 Cup (96 tbs) (In All)|
|All-purpose flour||4 Tablespoon, browned|
|Potatoes||2 Medium, peeled, cut into 1-inch slices, and quartered|
|Cooked long grain brown rice||4 Cup (64 tbs)|
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.