Busters Recipes

Black Skillet Beef With Greens and Red Potatoes
  
  1 lb. top round beef
1 tbsp paprika
1 1/2 tsp. oregano
1/2 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. black pepper
1/8 tsp. red pepper
1/8 tsp. dry mustard
8 red skinned potatoes, halved
3 cups onion, finely chopped
2 cups beef broth
2 cloves large garlic, minced
2 large carrots, peeled, cut into very thin, 2 1/2-inch strips
2 bunch, 1/2 lb. mustard greens, kale, or turnip greens, stems removed,
coarsely torn
as needed nonstick cooking spray
  
  Partially freeze beef. Thinly slice across grain into long strips
1/8-inch thick and 3 inches wide.
Combine paprika, oregano, chili powder, garlic powder, black
pepper, red pepper, and dry mustard. Coat strips of meat with spice
mixture.
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.
Serve in large serving bowl with crusty bread for dunking.
Makes 6 servings.

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