Black Skillet Beef with Greens and Red Potatoes

This is an easy, filling meal with carrots, kale, and potatoes that can be made in a single dish.

• Prep: 20 min
• Cook: 40 min
• Total: 1 hr
• Servings: 6
• Cuisine: American
• Difficulty: Medium

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• one-pot
• quick
• healthy
• savory
• comfort food

Ingredients

• 1 pound beef (top round)
• 1 tablespoon paprika
• 1.5 teaspoon oregano
• 0.5 teaspoon chili powder
• 0.25 teaspoon garlic powder
• 0.25 teaspoon black pepper
• 0.125 teaspoon crushed red pepper
• 0.125 teaspoon dry mustard
• 1 cooking spray (non-stick)
• 8 red-skinned potatoes (medium, halved)
• 3 cup onions (finely chopped)
• 2 cup beef broth (reduced-sodium)
• 2 clove garlic cloves (large, minced)
• 2 carrots (large, peeled, cut into very thin 2 1/2 inch strips)
• 4 cup kale ((1 bunch))

Instructions

1. Partially freeze beef.
2. Thinly slice beef across the grain into long strips 1/8 inch thick and 3 inches wide.
3. Combine paprika, oregano, chili powder, garlic powder, black pepper, crushed red pepper, and dry mustard.
4. Coat strips of beef with the spice mixture.
5. Spray a large heavy skillet with nonstick cooking spray.
6. Preheat pan over high heat.
7. Add beef; cook, stirring for 5 minutes.
8. Add red-skinned potatoes, onions, beef broth, and garlic cloves.
9. Cook covered, over medium heat for 20 minutes.
10. Stir in carrots, lay kale over top and cook, covered, until carrots are tender, about 15 minutes.
11. Serve in large serving bowl.

Nutrition (per serving)

• Calories: 383
• Protein: 21.9 g
• Carbohydrates: 56.9 g
• Fat: 8.6 g
• Fiber: 7.6 g
• Sodium: 257 mg
• Saturated Fat: 3.2 g
• Sugar: 8.1 g
• Cholesterol: 49 mg