Black Skillet Beef With Greens & Red Potato Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Beef top round,
1 1/2 tbsp: Hot N Spicy Seasoning,
Vegetable oil spray,
8: Red skinned potaotes --,
Halved,
3 cup: Onion, finely chopped
2 cup: Beef broth,
20 Milliliters: Garlic, minced
2 large: Carrots, peeled -- cut into
Thin 2 1/2-inch strips,
2 bunch: Greens, (kale, collard --
Mustard, etc) stems
Torn,
Directions:
Partially freeze beef. Thinly slice across the grain into long strips
1/8-inch thick. Thoroughly coat with Hot N Spicy Seasoning. Spray a
large heavy skillet with vegetable oil spray. Preheat pan over high
heat. Add meat; cook stirring for 5 minutes. Add potatoes, onion,
broth and garlic. Cook 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
crustybread for dunking. Note: To make spice mix, combine 1/4c
paprika, 2 tb dried oregano, 2 ts chili powder, 1 ts black pepper,
1/2 ts cayenne pepper, 1/2 ts dry mustard. Store extra for future use.
Nutritional info per serving: 324 cal; 4g fat (11%), 52g carb, 24g pro
Source: Down-Home Healthy by Johnny Rivers and Leah Chase Miami Herald
7/17/95 Formatted 6/29/95 by Lisa Crawford (LISA_POOH@DELPHI.COM)
Recipe By :
Source from luhu.jp
1/8-inch thick. Thoroughly coat with Hot N Spicy Seasoning. Spray a
large heavy skillet with vegetable oil spray. Preheat pan over high
heat. Add meat; cook stirring for 5 minutes. Add potatoes, onion,
broth and garlic. Cook 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
crustybread for dunking. Note: To make spice mix, combine 1/4c
paprika, 2 tb dried oregano, 2 ts chili powder, 1 ts black pepper,
1/2 ts cayenne pepper, 1/2 ts dry mustard. Store extra for future use.
Nutritional info per serving: 324 cal; 4g fat (11%), 52g carb, 24g pro
Source: Down-Home Healthy by Johnny Rivers and Leah Chase Miami Herald
7/17/95 Formatted 6/29/95 by Lisa Crawford (LISA_POOH@DELPHI.COM)
Recipe By :
Source from luhu.jp