Serves 6
383 cal · 60 min
Black Skillet Beef with Greens and Red Potatoes
Recipe GLPR6535a8c08484cc
A hearty one-pan dinner featuring thinly sliced beef seasoned with warm spices, tender red potatoes, sautéed onions, fresh kale, and carrots braised together in savory beef broth. This comforting dish comes together in one skillet for easy preparation and minimal cleanup.
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Ingredients
1 pound beef top round, partially frozen
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 crushed red pepper
1/8 teaspoon dry mustard
Nonstick cooking spray
8 medium red-skinned potatoes, halved
3 cups onions, finely chopped
2 cups reduced-sodium beef broth
2 large garlic cloves, minced
2 large carrots, peeled and cut into thin 2 1/2-inch strips
4 cups kale, roughly chopped (about 1 bunch)
Directions
Wash your hands thoroughly with soap and water.
Partially freeze the beef top round for about 30 minutes until it is firm but not completely frozen, making it easier to slice thin.
Using a sharp knife, thinly slice the beef across the grain into long strips approximately 1/8 inch thick and 3 inches wide.
In a small bowl, combine the paprika, oregano, chili powder, garlic powder, black pepper, crushed red pepper, and dry mustard.
Coat all the beef strips evenly with the spice mixture, shaking off any excess.
Spray a large heavy skillet with nonstick cooking spray and preheat over high heat for 1 minute.
Add the seasoned beef to the hot skillet and cook, stirring frequently, for 5 minutes until the meat is browned on all sides. The beef should reach an internal temperature of 145°F for medium-rare to medium doneness.
Reduce heat to medium and add the halved red potatoes, chopped onions, beef broth, and minced garlic to the skillet.
Cover the skillet and simmer for 20 minutes, allowing the potatoes to begin softening and the flavors to meld together.
Stir in the carrot strips and arrange the chopped kale over the top of the mixture. Do not stir the kale in yet.
Cover the skillet and continue to cook for an additional 15 minutes until the carrots are tender and the kale is wilted and cooked through.
Transfer the entire one-skillet meal to a large serving bowl and serve with crusty bread for dipping into the flavorful broth.
