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==
# Partially freeze beef.
# Thinly slice across the grain into long strips ⅛ inch thick.
# Thoroughly coat strips with Hot n’ Spicy seasoning.
# Spray a large heavy skillet (cast iron is good) 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 mustard 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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Category:Beef topside Recipes
Category:Carrot Recipes
Category:Kale Recipes
Category:Main Dish Meat Recipes
Category:Mustard greens Recipes
Category:Red-skinned potato Recipes
Category:Turnip greens Recipes