HOT AND SOUR BEEF
MAKES 6 SERVINGS

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Seasoning Mix

2 tablespoons plus 2 teaspoons Chef Paul Prudhomme's Meat Magic ®
2 teaspoons grated lemon peel
2 teaspoons grated lime peel
1-1/2 teaspoons Chef Paul Prudhomme's ground, dried ancho chile
1-1/2 teaspoons Chef Paul Prudhomme's ground, dried chipotle chile
1 teaspoon Chef Paul Prudhomme's ground, dried guajillo chile

2 pounds flank steak, scalloped
3 tablespoons olive oil
1-1/2 cups chopped onions
Juice of 1 lemon
Juice of 1 lime
3 tablespoons all-purpose flour
1 tablespoon minced fresh garlic
1 tablespoon white vinegar
2 cups beef stock, in all
1/2 cup lightly packed whole fresh cilantro leaves

Combine the seasoning mix ingredients in a small bowl. Sprinkle the scalloped meat evenly with 3 tablespoons of the seasoning mix and rub it in well.

Heat the oil in a heavy 5-quart pot over high heat just until the oil begins to smoke, about 4 minutes. Add the steak and cook, stirring frequently, for 7 minutes. Add the onions and cook, stirring frequently, for 4 minutes, then add the lemon juice, lime juice, flour, garlic, vinegar, and remaining seasoning mix. Scrape the bottom of the pot well and cook, stirring occasionally, for 4 minutes. Add 1 cup of the stock, scrape up the brown bits, and continue to cook, stirring occasionally, for 6 minutes. Add the remaining stock and scrape the bottom of the pot to loosen all the brown bits. Add the cilantro, cover, reduce the heat to low, and simmer, stirring occasionally for 20 minutes. Serve hot with plenty of sauce over your favorite rice, potatoes, pasta, etc.

Copyright © 1995 by Paul Prudhomme