Black Skillet Beef With Greens and Red Potatoes

Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services

This heart healthy, one-dish meal is made with lean top round beef, lots of vegetables, and a spicy, herb mixture.

Nutrition Facts

Serving Size	7 oz
Calories	342
Total Fat	4 g
Saturated Fat	1 g
Cholesterol	45 mg
Sodium	101 mg

Servings and Times

Servings

Ingredients and Preparation

Ingredients	Measures
Top round beef	1 pound
Paprika	1 tablespoon
Oregano	1 ½ teaspoon
Chili powder	½ teaspoon
Garlic powder	¼ teaspoon
Black pepper	¼ teaspoon
Red pepper	1/8 teaspoon
Dry mustard	1/8 teaspoon
Red-skinned potatoes, halved	8
Onion, finely chopped	3 cups
Beef broth	2 cups
Garlic cloves, minced	2 large
Carrots, peeled, cut into very thin 2 ½ inch strips	2 large
Mustard greens, kale, or turnip greens, stems removed, coarsely torn	2 bunches (½ pound each)
Nonstick spray coating, as needed

Directions
Partially freeze beef. Thinly slice across the 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 the spice mixture.
Spray a large heavy skillet with nonstick spray coating. Preheat pan over high heat.
Add meat; cook, stirring for 5 minutes.
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.

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