Contributed by Catsrecipes Y-Group

  • Source : The Texas Cook Review
  • Yield: 6 servings (Serving size: 7 oz)



  1. Partially freeze beef. Thinly slice across grain into long strips ⅛-inch thick and 3 inches wide.
  2. Combine paprika, oregano, chili powder, garlic powder, black pepper, red pepper, and dry mustard. Coat strips of meat with spice mixture.
  3. Spray large, heavy skillet with nonstick coating. Preheat pan over high heat. Add meat and cook, stirring, for 5 minutes. Then add potatoes, onion, broth, and garlic, and 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.
  4. Serve in large serving bowl with crusty bread for dunking.

Nutritional information Edit

Each 7 oz serving provides:

  • Calories: 340 | Total fat: 5 g | Saturated fat: 2 g | Cholesterol: 64 mg | Sodium: 109 mg | Total fiber: 8 g | Protein: 30 g | Carbohydrates: 45 g | Potassium: 1,278 mg
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