Black Skillet Beef with Greens and Red Potatoes

This is an easy, filling meal with carrots, kale, and potatoes that can be made in a single dish.

Yield

6 servings

Serving size

7 ounces (538g)

Rating

3.85 of 5 (60 ratings)

Food groups

• Protein Foods: 1 1/2 ounces
• Vegetables: 2 1/2 cups

Ingredients

• 1 pound beef, top round
• 1 tablespoon paprika
• 1 1/2 teaspoons oregano
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/8 teaspoon crushed red pepper
• 1/8 teaspoon dry mustard
• non-stick cooking spray
• 8 medium red-skinned potatoes, halved
• 3 cups onions, finely chopped
• 2 cups beef broth. reduced-sodium
• 2 large garlic cloves, minced
• 2 large carrots, peeled, cut into very thin 2 1/2 inch strips
• 4 cups kale (1 bunch)

Directions

1. Wash hands with soap and water.
2. Partially freeze beef.
3. Thinly slice across the grain into long strips 1/8 inch thick and 3 inches wide.
4. Combine paprika, oregano, chili powder, garlic powder, black pepper, red pepper, and dry mustard.
5. Coat strips of meat with the spice mixture.
6. Spray a large heavy skillet nonstick cooking spray.
7. Preheat pan over high heat.
8. Add meat; cook, stirring for 5 minutes.
9. Add potatoes, onion, broth, and garlic.
10. Cook covered, over medium heat for 20 minutes.
11. Stir in carrots, lay greens over top and cook, covered, until carrots are tender, about 15 minutes.
12. Serve in large serving bowl, with crusty bread for dunking.

Nutrition per serving

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Source

Recipe by: Stay Young at Heart: Cooking the Heart-Healthy Way — US Department of Health and Human Services — National Heart, Lung, and Blood Institute

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/black-skillet-beef-greens-and-red-potatoes. Federal works are public domain in the United States.