BLACK SKILLET BEEF WITH GREENS AND RED POTATOES

1 pound top round beef
1 tablespoon paprika
1 1/2 teaspoons oregano
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/8 teaspoon red pepper
1/8 teaspoon dry mustard
8 red skinned potatoes, halved
3 cups finely chopped onions
2 cups beef broth
2 large garlic cloves, minced
2 large carrots, peeled and cut into very thin 2-1/2-inch strips
2 bunches mustard greens, kale, or turnip greens, stems removed, (1/2 lb each) coarsely torn

Partially freeze beef. Thinly slice across the 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 the spice mixture.

Spray a large heavy skillet with nonstick spray coating. Preheat pan over high heat. Add meat; cook, stirring for 5 minutes.

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.

Makes six (7-ounce) servings
Source: Stay Young at Heart recipes from National Heart, Lung, and Blood Institute