Black Skillet Beef with Greens and Red Potatoes

Beef Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe

Ingredients

 * 1 pound beef top round
 * 1½ tablespoons hot n’ spicy seasoning (recipe to follow)
 * 8 red-skinned potatoes, halved
 * 3 cups finely chopped onion
 * 2 cups low sodium beef broth
 * 2 large cloves garlic, minced
 * 2 large carrots, peeled, cut into very thin 2½ inch strips
 * 2 bunches (½ pound each) mustard greens, kale or turnip greens, stems removed, coarsely torn
 * nonstick spray coating

Hot n’ spicy seasoning

 * ¼ cup paprika
 * 2 tablespoons dried oregano
 * 2 teaspoons chili powder
 * 1 teaspoon garlic powder
 * 1 teaspoon black pepper
 * ½ teaspoon red (cayenne) pepper
 * ½ teaspoon dry mustard

Directions

 * 1) Partially freeze beef.
 * 2) Thinly slice across the grain into long strips ⅛ inch thick.
 * 3) Thoroughly coat strips with Hot n’ Spicy seasoning.
 * 4) Spray a large heavy skillet (cast iron is good) with nonstick spray coating.
 * 5) Preheat pan over high heat.
 * 6) Add meat; cook, stirring, for 5 minutes.
 * 7) Add potatoes, onion, broth and garlic.
 * 8) Cook, covered, over medium heat for 20 minutes.
 * 9) Stir in carrots, lay mustard greens over top, and cook, covered, until carrots are tender, about 15 minutes.
 * 10) Serve in large serving bowl, with crusty bread for dunking.