Beef In Gumbo Sauce
|For seasoning mix|
|Dried thyme leaves||2 1⁄2 Teaspoon|
|Onion powder||2 Teaspoon|
|Garlic powder||2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Dry mustard||1 1⁄2 Teaspoon|
|Ground cumin||1 1⁄2 Teaspoon|
|Sweet paprika||1 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Flank steak||1 Pound, all visible fat removed, and the beef scalloped|
|Chopped onions||3 Cup (48 tbs) (In All)|
|Chopped green bell peppers||2 Cup (32 tbs)|
|Sliced fresh mushrooms||3 Cup (48 tbs) (In All)|
|Sliced okra||2 Cup (32 tbs) (In All)|
|Apple juice||1⁄2 Cup (8 tbs)|
|Prune juice||1⁄2 Cup (8 tbs)|
|Defatted beef stock||3 Cup (48 tbs)|
|Cooked long grain white rice||3 Cup (48 tbs)|
Combine the seasoning mix ingredients in a small bowl.
Sprinkle all surfaces of the beef scallops evenly with 2 teaspoons of the seasoning mix and rub it in.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Add 2 cups of the onions, all of the bell peppers, 1 cup of the mushrooms, 1 cup of the okra, and 2 tablespoons of the seasoning mix.
Stir and cook 7 minutes, scraping the pot 2 or 3 times as sticking occurs.
Once a light brown crust forms over the bottom of the pot, add the apple and prune juices and the remaining seasoning mix.
Scrape the bottom of the pot to clear it of any brown bits, and cook until most of the liquid evaporates, about 7 to 8 minutes.
Transfer the mixture from the pot to a blender and puree.
Place the seasoned beef in the pot and, with the heat still on high, cook 1 minute on each, side.
Then add the remaining onions, mushrooms, okra, and the stock.
Clear the bottom of the pot, stir in the pureed mixture, and cook until the meat is tender, about 15 to 17 minutes.
Caution: Check the bottom of the pot often, as sticking will occur while the mixture cooks.