A one-dish Black Skillet Beef meal that tastes far better than it sounds!
1 pound top round
1 tablespoon paprika
1-1/2 teaspoon oregano
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/8 teaspoon red pepper
1/8 teaspoon dry mustard
8 red-skinned potatoes, halved
3 cups onion, finely chopped
2 cups beef broth
2 cloves large garlic, minced
2 large carrots, peeled, cut into very thin, 2-1/2-inch strips
2 bunch (1/2 lb) mustard greens, kale, or turnip greens, stems removed, coarsely torn
Nonstick cooking spray as needed
Partially freeze beef. Thinly slice across 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 coating. Preheat pan over high heat. Add meat and cook, stirring, for 5 minutes. Then add potatoes, onion, broth, and garlic, and 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.
Recipe makes 6 servings.
Serving size: 7 ounces
Calories: 340; Total Fat: 5g; Saturated fat: 2g; Cholesterol: 64mg; Carbohydrates: 45g Protein: 30g; Fiber: 8g; Sodium: 109mg
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