Thank you to Susan for sharing this recipe her son Brice gave her. I put it here so I wouldn't lose it.
Black skillet beef with greens and red potatoes
1 lb. Top round beef sliced into stir-fry strips
1 tbsp paprika
1-1/2 tsp oregano
½ tsp chili powder
¼ tsp garlic powder
¼ tsp black pepper
1/8 tsp red pepper
1/8 tsp dry mustard
8 red skinned potatoes (halved – I sliced them in ¼" slices)
3 c onion finely chopped (I used about half that)
2 c beef broth
2 cloves large garlic, minced
2 large carrots, peeled, cut into very tin 2-1/2" strips
2 bunches kale, coarsely torn
Non-stick cooking spray as needed
(Brice found a spice at Kroger that had most of the above spices in it.)
Slice beef into long strips 1/8" thick (unless previously sliced)
Combine spices. Coat strips with spice mixture.
Spray large, heavy skillet with nonstick coating. Preheat pan over high heat. Add meat and cook, stirring for 5 minutes. Add potatoes, onion, broth and garlic and 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.
