BLACK SKILLET BEEF with GREENS and RED POTATOES

I N G R E D I E N T S

• 1 lb beef top round 
• 1½ tablespoon 
• Hot ‘n Spicy Seasoning 
• (see recipe on page 19) 
• 8 red-skinned potatoes, halved 
• 3 cups finely chopped 
• onion 
• 2 cups beef broth 
• 2 large cloves garlic, 
• minced 
• 2 large carrots, peeled, cut into very thin 
• 2 ½-inch strips 
• 2 bunches (½ lb each) 
• mustard greens, kale, 
• or turnip greens, stems 
• removed, coarsely torn 
• non-stick cooking spray

Method of preparation

1       Partially freeze beef. Thinly slice across the grain

into long strips, ¹/8-inch thick. Thoroughly coat

strips with Hot ‘n Spicy Seasoning.

2      Spray a large, heavy skillet (cast iron is good) with
          non-stick  spray  coating.  Preheat  pan  over  high
          heat. Add meat; cook, stirring for 5 minutes.
3      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 in

large serving bowl, with crusty bread for dunking.