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Black Skillet Beef with Greens and Red Potatoes

Source of Recipe

Unknown

Black Skillet Beef with Greens and Red Potatoes
No carbohydrate analysis available
YIELD: 6 servings

1 lb. top round beef
1 T. paprika
1 1/2 t. oregano
1/2 t. chili powder
1/4 t. garlic powder
1/4 t. black pepper
1/8 t. red pepper
1/8 t. dry mustard
8 red-skinned potatoes, halved
3 C. finely chopped onion
2 C. beef broth
2 large garlic cloves, minced
2 bunches mustard greens, kale or turnip greens, stems removed, (1/2 lb. each) coarsely torn
2 large carrots, peeled, cut into very thin 2 1/2-inch strips
nonstick spray coating, as needed

Partially 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 spice mixture.

Spray 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.

One 7-ounceserving equals: Calories, 342; Total fat, 4 gm (Saturated fat, 1 gm); Cholesterol, 45 mg; Sodium, 101 mg