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Black Skillet Beef
with Greens and Red Potato

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1 pound Beef top round
1-1/2 tablespoons Hot 'N Spicy Seasoning
vegetable oil spray
8 red skinned potatoes halved
3 cups onion finely chopped
2 cups beef broth
2 to 3 cloves garlic minced
2 large carrots; peeled cut into
thin 2-1/2-inch strips
2 bunch greens (kale, collard mustard, etc) stems torn


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 crusty bread for dunking.

Note: To make spice mix, combine 1/4 cup paprika, 2 tablespoons dried oregano, 2 teaspoons chili powder, 1 teaspoon black pepper, 1/2 teaspoon cayenne pepper, 1/2 teaspoon dry mustard. Store extra for future use.

Makes 6 servings

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