Black skillet beef with greens and potatoes
A good-for-you, low-fat, one-dish meal.1 lb top round beef
1 Tbsp paprika
1½ tsp oregano
½ tsp chili powder
¼ tsp garlic powder
¼ tsp black pepper
1/8 tsp red pepper
1/8 tsp dry mustard
8 red-skinned potatoes, halved
3 cups onion, finely chopped
2 cups beef broth
2 large garlic cloves, minced
2 large carrots, peeled and cut into very thin 2½-inch strips
2 bunches mustard greens, kale, or turnip greens, stems removed (½ lb each) and coarsely torn
non-stick spray coating as needed
- Partially freeze beef. Thinly slice across the grain into long strips 1/8-inch thick and 3 inches wide. Trim away visible fat.
- 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 non-stick 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.
Each serving provides:
Calories: 340
Total fat: 5 g
Saturated fat: 2 g
Cholesterol: 64 mg
Sodium: 109 mg
Fiber: 8 g
Protein: 30 g
Carbohydrate: 45 g
Potassium: 1,278 mg