For the best flavor, you must use at least three types of greens—turnip, collard, mustard, and spinach are all good. When you brown the flour, you should stir it about five minutes. (I always keep a batch in the fridge.)

Ingredients

　　1 1/2 pounds beef flank or round steak, sliced thin

　　2 tablespoons vegetable oil

　　2 cups chopped onion

　　12 to 15 cups greens, washed and chopped

　　6 cups beef stock

　　5 tablespoons all-purpose flour, browned in hot, dry skillet

Seasoning Mix

　　2 teaspoons 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

　　Mix together seasoning mix. Sprinkle 2 tablespoons on sliced steak, tossing to insure the meat is covered. (Set aside remaining seasoning for later use.) Heat heavy 5-quart pot; add oil. Brown seasoned meat 2 or 3 minutes, turning once. Add onion, rest of seasoning mix, and 1/2 cup of each type of greens. Cook, scraping bottom of pot to clear all brown bits, for 5 to 10 minutes. Add 1 cup stock, cover, and cook for 15 minutes. Add browned flour and mix until completely absorbed and no longer visible. Add remaining stock and greens; bring to a boil, reduce heat, and cook until greens and meat are tender, about 20 minutes. Serve over creamy grits, rice, or with boiled new potatoes. Additional broth would make it a great soup. However served, it needs a good, crusty bread. This is a sopping dish.

　　Paula Deen's Kitchen Classics