Flank Steak with Black Mushrooms
Makes about 10 cups
This combination—Jerusalem artichokes, burdock root, cracked wheat, and especially the unusual black mushrooms, plus five different peppers and cream—produces one of the most astounding tastes I've ever experienced.
Find this recipe and more in Chef Paul Prudhomme's Fiery Foods That I Love.
3 tablespoons plus 2 teaspoons Chef Paul Prudhomme's Meat Magic® or
2 pounds flank steak, scalloped (see below)
3 tablespoons vegetable oil
2 cups chopped onions
2 cups peeled and diced Jerusalem artichokes
3 cups peeled and cubed (1/2-inch pieces) burdock root
2 cups diced red cabbage
3 cups beef stock, in all
1/2 cup finely chopped fresh cilantro
1/2 cup cracked wheat cereal
1-1/2 cups dried black mushrooms, soaked, drained, and chopped
2 cups heavy cream
how to prepare
Sprinkle the Magic Seasoning Blend evenly over the meat and rub in it well.
Heat the oil in a heavy 5-quart pot just until the oil begins to smoke, about 4 minutes. Add the seasoned meat, onions, Jerusalem artichokes, and burdock root. Cover and cook for 4 minutes, then add the cabbage. Cook, uncovering to stir frequently, for 15 minutes. Add 1 cup of the stock, the cilantro, cracked wheat cereal, and black mushrooms. Cook, covered, stirring frequently, until the liquid evaporates and the mixture becomes dry and begins to stick to the bottom of the pot, about 8 minutes. Add the remaining stock and stir vigorously, scraping the bottom of the pot to loosen any brown bits. Stir in the cream, reduce the heat to low, and simmer, uncovered, for 10 minutes. Serve and enjoy.
To scallop meat, start with the meat in front of you on a firm surface, with the grain running from left to right. With a sharp, heavy knife held almost parallel to the surface, slide the knife through the meat about ¼ inch below the surface, at about a 30° angle to the grain, and cut off a piece that measures about 2 by 3 inches. Make the second cut right next to the first one, also about 30° from the grain, but in the opposite direction. Continue removing thin ovals down the length of the meat, then through the thickness. Don't hurry, and try to keep the scallops as nearly the same size as possible, so they'll cook in about the same amount of time.
Copyright© 1995 by Paul Prudhomme