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Black Skillet Beef with Greens and Red Potatoes
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Per Serving
Makes 6 Servings
calories: 342
total fat: 4g
saturated fat: 1.4g
carbohydrates: 52g
protein: 24g
cholesterol: 45mg
sodium: 101mg
dietary fiber: 10g
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1 lb beef top round
1 1/2 tablespoon
Hot 'n Spicy Seasoning
(see Hot 'n Spicy Seasoning)
8 red-skinned potatoes,
halved
3 cups finely chopped
onion
2 cups beef broth
2 large cloves garlic,
minced
2 large carrots, peeled,
cut into very thin
2 1/2-inch strips
2 bunches (1/2 lb each)
mustard greens, kale,
or turnip greens, stems
removed, coarsely torn
non-stick cooking spray
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.
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