Black Skillet Beef with Greens and Red Potatoes

This is one of my favorite meals and it also happens to be good for you. I found this recipe on the National Heart and Lung and Blood Institute website. The first time I made it I skimped on the onion and only used 1 small one. Big mistake. Add the entire 3 cups of onions. It makes the dish.

Black Skillet Beef with Greens and
Red Potatoes

1 lb. Top round beef, (I use beef cut for stir fry)
1 Tbsp. paprika
1 1/2 tsp oregano
1/2 tsp chili powder
1/4 tsp garlic powder
1/4 tsp black pepper
1/8 tsp red pepper
1/8 tsp dry mustard
8 red-skinned potatoes, halved
3 cups finely chopped onion
2 cups beef broth
2 large garlic cloves, minced
2 large carrots, peeled, cut into very thin strips
2 bunches kale, washed and torn
Non-stick spray coating

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 non-stick spray. 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