Black skillet beef with greens and red potatoes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beef Top Round |
| 1½ | tablespoon | Hot & Spicy Seasoning (See Below) |
| Vegetable Oil Spray | ||
| 8 | Red-Skined Potatoes; halved | |
| 2 | cups | Onion; finely chopped |
| 2 | cups | Beef Broth |
| 2 | larges | Garlic Cloves; minced |
| 2 | larges | Carrot; Peeled,Cut Into Thin 2 1/2\" Strips |
| 2 | bunches | (1 Pound Total) Mustard Greens, Kale Or Turnip Greens, Stems Removed, coarsely chopped -Hot & Spicy Seasoning Mix--- |
| ¼ | cup | Paprika |
| 2 | tablespoons | Dried Oregano |
| 2 | teaspoons | Chili Powder |
| 1 | teaspoon | Garlic Powder |
| 1 | teaspoon | Black Pepper |
| ½ | teaspoon | Cayenne Pepper |
| ½ | teaspoon | Dry Mustard |
Directions
Partially freeze beef. Thinly slice, across the grain, into long strips ⅛ inch thick. Thouroughly coat with Hot & Spicy Seasoning. Spray a large skillet (cast iron is good) with vegetable spray. Preheat pan over high heat. Add meat; cook, stirring, for 5 minutes. Add potatoes, onions, 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.
Recipe by: TNT List
Posted to TNT - Prodigy's Recipe Exchange Newsletter by AppleJax54@...
on Sep 24, 1997