This heart healthy, one-dish meal is made with lean top round beef, lots of vegetables, and a spicy, herb mixture.
Nutrition Facts| Serving Size | 7 oz | | Calories | 342 | | Total Fat | 4 g | | Saturated Fat | 1 g | | Cholesterol | 45 mg | | Sodium | 101 mg |
Ingredients and Preparation| Ingredients | Measures |
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| Top round beef | 1 pound | | Paprika | 1 tablespoon | | Oregano | 1 ½ teaspoon | | Chili powder | ½ teaspoon | | Garlic powder | ¼ teaspoon | | Black pepper | ¼ teaspoon | | Red pepper | 1/8 teaspoon | | Dry mustard | 1/8 teaspoon | | Red-skinned potatoes, halved | 8 | | Onion, finely chopped | 3 cups | | Beef broth | 2 cups | | Garlic cloves, minced | 2 large | | Carrots, peeled, cut into very thin 2 ½ inch strips | 2 large | | Mustard greens, kale, or turnip greens, stems removed, coarsely torn | 2 bunches (½ pound each) | | Nonstick spray coating, as needed |
Directions - 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.
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