Beef with Greens and Red Potatoes
Print This Recipe
INGREDIENTS 1 pound beef top round or flank steak
1-1/2 to 2 tablespoons spicy seasoning, purchased or recipe below
Vegetable oil spray
8 medium red skinned potatoes, halved
2 cups onions, finely chopped
2 cups beef broth
2 large cloves garlic, minced
1 large carrot, peeled, and cut into very thin strips, about 2 inches in length
1 pound (about 2 bunches) mustard, collard, or turnip greens, stems removed and
torn into bite-size piecesThinly slice beef across the grain into long strips, about 1/8-inch thick. The beef will slice easily if partiallly frozen. Thoroughly coat each strip with spicy seasoning.
Spray a large heavy skillet with vegetable oil spray. Preheat pan over high heat. Add meat; cook, stirring, for 4 to 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 with crusty bread or cornbread.
Makes 6 servings
SPICY SEASONING BLEND
Combine
2 tablespoons paprika
1 tablespoon dried oregano
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon cayenne pepper
Dash of dry mustard