Black Skillet Beef With Greens and Red PotatoesEn Español (Spanish Version)
This heart healthy, one-dish meal is made with lean top round beef, lots of vegetables, and a spicy, herb mixture.
Serving Size7 ozCalories
4 gSaturated Fat1 gCholesterol
101 mgServings6IngredientsMeasuresTop round beef1 poundPaprika1 tablespoonOregano1 ½ teaspoonChili powder½ teaspoonGarlic powder¼ teaspoonBlack pepper¼ teaspoonRed pepper1/8 teaspoonDry mustard1/8 teaspoonRed-skinned potatoes, halved8Onion, finely chopped3 cupsBeef broth2 cupsGarlic cloves, minced2 largeCarrots, peeled, cut into very thin 2 ½ inch strips2 largeMustard greens, kale, or turnip greens, stems removed, coarsely torn2 bunches (½ pound each)Nonstick spray coating, as needed DirectionsPartially freeze beef. Thinly slice across the grain into long strips 1/8 inch thick and 3 inches wide.Combine paprika, oregano, chili powder, garlic powder, black pepper, red pepper, and dry mustard. Coat strips of meat with the spice mixture.Spray a large heavy skillet with nonstick 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.