I adore Paula Deen and though I don’t use her recipes a lot (a bit too much fat, usually!) I do occasionally like to try them out and have found several keepers.
You really can’t go wrong with steak, though! Paula’s recipe below for a delicious steak with greens is the perfect combination for a summer night dinner. There is some butter involved (it wouldn’t be a Paula recipe without it!) but it serves a purpose, and let’s face it, half a stick of butter between six servings is not bad!
Paula Deen’s Steak and Greens
1 tablespoon paprika
2 teaspoons kosher salt
2 teaspoons dry mustard
1 1/2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
3/4 teaspoon white pepper
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1 teaspoon ground ginger
1 1/2 pounds round steak, thinly sliced
5 tablespoons all-purpose flour
2 tablespoons vegetable oil
2 cups chopped onion
6 cups beef broth
15 cups washed and chopped greens (suggested mix of mustard, turnip and collard)
1/2 stick butter
Steamed white rice, for serving
~ For the rub, mix all ingredients together. Sprinkle 2 to 3 tablespoons on sliced steak, tossing to insure the meat is covered. Reserve for later use.
~ In a cast iron skillet, add flour over low heat. Brown flour, stirring occasionally to avoid burning, about 5 minutes.
~ Heat heavy 5-quart cast iron pot; over medium heat, add oil. Brown seasoned meat for 2 or 3 minutes, turning once. Add onion and browned flour. Pour 1-cup of broth and stir to combine well. Add some of the greens, and then add more broth. Repeat this until thereâ€™s no more broth and greens. Lower the heat and cook for 45 minutes. Add 1 tablespoon of rub and 1/2 stick of butter.
~ When the butter has melted and greens and meat are tender, transfer to a serving bowl and serve over rice.
Cook Time 50 min; Level Easy; Yield 6 servings