Black skillet beef with greens & red potato
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beef top round |
| 1½ | tablespoon | Hot 'N Spicy Seasoning |
| Vegetable oil spray | ||
| 8 | Red skinned potaotes -- | |
| Halved | ||
| 3 | cups | Onion -- finely chopped |
| 2 | cups | Beef broth |
| 20 | Milliliters Garlic -- minced | |
| 2 | larges | Carrots; peeled -- cut into |
| Thin 2 1/2-inch strips | ||
| 2 | bunches | Greens (kale, collard -- |
| Mustard, etc) stems | ||
| Torn | ||
Directions
Partially freeze beef. Thinly slice across the grain into long strips ⅛-inch thick. Thoroughly coat with Hot 'N Spicy Seasoning. Spray a large heavy skillet with vegetable oil spray. Preheat pan over high heat. Add meat; cook stirring for 5 minutes. Add potatoes, onion, broth and garlic. Cook 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 crustybread for dunking. Note: To make spice mix, combine 1/4c paprika, 2 tb dried oregano, 2 ts chili powder, 1 ts black pepper, ½ ts cayenne pepper, ½ ts dry mustard. Store extra for future use.
Nutritional info per serving: 324 cal; 4g fat (11%), 52g carb, 24g pro Source: Down-Home Healthy by Johnny Rivers and Leah Chase Miami Herald 7/17/95 Formatted 6/29/95 by Lisa Crawford (LISA_POOH@...) Recipe By :