Black Skillet Beef with Greens and Red Potatoes

40 min · Serves 6

From USDA MyPlate Kitchen. Stay Young at Heart: Cooking the Heart-Healthy Way US Department of Health and Human Services National Heart, Lung, and Blood Institute

Steps written by Kubbord

What goes in

• 1 lbbeef, top round
• 14.8 mlpaprika
• 7.4 mloregano
• 2½ mlchili powder
• 1.2 mlgarlic powder
• 1.2 mlblack pepper
• 0.6 mlcrushed red pepper
• 0.6 mldry mustard
• 1non-stick cooking spray
• 8red-skinned potatoes
• 3 cupsonions
• 2 cupsreduced-sodium beef broth
• 2garlic cloves
• 2carrots
• 4 cupskale

How to cook it

1. Thinly slice the partially frozen top round beef across the grain into strips about ⅛ inch thick and 3 inches wide.
2. In a bowl, mix together the paprika, oregano, chili powder, garlic powder, black pepper, crushed red pepper, and dry mustard, then coat the beef strips evenly with the spice mixture.
3. Spray a large heavy skillet with non-stick cooking spray and place it over high heat until hot.
4. Add the seasoned beef to the skillet and cook, stirring constantly, for 5 minutes until browned on the outside.
5. Stir in the red-skinned potatoes, onions, garlic cloves, and reduced-sodium beef broth, then cover the skillet and cook over medium heat for 20 minutes.
6. Stir in the carrots and lay the kale evenly across the top of the mixture.
7. Cover the skillet and cook over medium heat for about 15 minutes, until the carrots and potatoes are tender when pierced with a fork and the beef reaches an internal temperature of at least 145°F (63°C).
8. Stir the wilted kale into the broth and transfer the beef and vegetables to a large serving bowl, letting the beef rest for 3 minutes before serving.

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