Black Skillet Beef with Greens and Red Potatoes
Courtesy of the National Cancer Institute
1 lb beef top round
1½ Tbsp Hot 'n Spicy Seasoning (see recipe below)
8 red-skinned potatoes, halved
3 cups onion, finely chopped
2 cups beef broth
2 large cloves garlic, minced
2 large carrots, peeled, cut into very thin 2½-inch strips
2 bunches (1/2 lb each) mustard greens, kale, or turnip greens, stems removed, coarsely torn
non-stick cooking spray
For Hot ‘n Spicy Seasoning
¼ cup paprika
2 Tbsp dried oregano, crushed
2 tsp chili powder
1 tsp garlic powder
1 tsp black pepper
½ tsp red (cayenne) pepper
½ tsp dry mustard
Prepare Hot ‘n Spicy Seasoning by mixing together all ingredients.
Partially freeze beef. Thinly slice across the grain into long strips, 1/8-inch thick. Thoroughly coat strips with Hot 'n Spicy Seasoning.
Spray a large, heavy skillet (cast iron is good) with non-stick spray coating. Preheat pan over high heat. Add meat; cook, stirring for 5 minutes.
Add potatoes, onion, broth, and garlic. Cook, covered, over medium heat for 20 minutes.
Stir in carrots; lay greens over top and cook, covered, until carrots are tender (about 15 minutes). Serve in large serving bowl, with crusty bread for dunking.
Nutritional information: 342 calories; 4g fat; 1.4g saturated fat; 45mg cholesterol; 101mg sodium; 10g fiber; 52g carbohydrates; 24g protein