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.
Serving size: Complete recipe
Calories 2441 Calories from Fat 337
% Daily Value*
Total Fat 35 g54.3%
Saturated Fat 12.8 g63.8%
Trans Fat 0 g
Cholesterol 120 mg40%
Sodium 7746.7 mg322.8%
Total Carbohydrates 369 g122.9%
Dietary Fiber 51.7 g206.7%
Sugars 45.5 g
Protein 141 g282.6%
Vitamin A 520.7% Vitamin C 574.1%
Calcium 54.9% Iron 140.6%
*Based on a 2000 Calorie diet