BLACK SKILLET BEEF with GREENS and RED POTATOES

I N G R E D I E N T S
1 lb beef top round
1½ tablespoon
Hot ‘n Spicy Seasoning (see recipe on page 19)
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
2½-inch strips
2 bunches (½ lb each) mustard greens, kale,
or turnip greens, stems removed, coarsely torn
non-stick cooking spray

NUTRITION CONTENT
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
1 Partially freeze beef. Thinly slice across the grain
into long strips, ¹/8-inch thick. Thoroughly coat
strips with Hot ‘n Spicy Seasoning.
2 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.
3 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.