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Black Skillet Beef With Greens and Red Potatoes

A heart healthy one-dish meal that is made with lean top round beef, lots of vegetables, and a spicy herb mixture.

Recipe Source: Stay Young At Heart
Prep time Cook time Yields Serving Size
10 minutes 45 minutes 6 servings 7 oz

Ingredients

1 lb top round beef, sliced into long strips ⅛-inch thick and 3 inches wide

1 Tbsp paprika

1½ tsp oregano

½ tsp chili powder

¼ tsp garlic powder

¼ tsp ground black pepper

⅛ tsp crushed red pepper

⅛ tsp dry mustard

8 red-skinned potatoes, halved

3 C finely chopped onion

2 C beef broth

2 large garlic cloves, minced

2 large carrots, peeled, cut into very thin 2½-inch strips

2 bunches (½ lb each) mustard greens, kale, or turnip greens, stems removed, coarsely torn

Nonstick cooking spray

calories 342
Total fat 4 g
Saturated fat 1 g
Cholesterol 45 mg
Sodium 101 mg
Percent Daily Values are based on a 2,000 calorie diet.

Directions

  • 1
    Combine paprika, oregano, chili powder, garlic powder, ground black pepper, crushed red pepper, and dry mustard in a bowl.

  • 2
    Spray a large skillet with nonstick cooking spray, and preheat over high heat.

  • 3
    Coat strips of meat with the spice mixture and add them to the preheated skillet. Cook, stirring, for 5 minutes.

  • 4
    Add potatoes, onion, beef broth, and garlic. Cover and cook over medium heat for 20 minutes.

  • 5
    Stir in carrots, lay greens over top, and cook, covered, until carrots are tender, about 15 minutes.

  • 6
    Serve in a large serving bowl, with crusty bread for dunking.

Tip: Partially freeze the beef first (30 to 60 minutes in the freezer) to make it easier to slice into thin strips. Cut across the grain for more tender bites.

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