BLACK SKILLET BEEF WITH GREENS AND RED POTATOES

1 lb. beef top round
1 1/2 Tbsp Hot 'N' Spicy Seasoning (recipe follows)
8 red-skinned potatoes, halved
3 cups finely chopped onion
2 cups low sodium beef broth
2 large cloves garlic, minced
2 large carrots, peeled, cut into very thin 2 1/2 inch strips
2 bunches (1/2 lb. each) mustard greens, kale or turnip greens, stems removed, coarsely torn

Partially freeze beef. Thinly slice across the grain into long strips 1/8 inch thick. Thoroughly coat strips with Hot 'N' Spicy Seasoning.

Spray a large heavy skillet (cast iron is good) 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 mustard greens over top, and cook, covered, until carrots are tender, about 15 minutes.

Serve in large serving bowl, with crusty bread for dunking.

HOT 'N' SPICY SEASONING:
1/4 cup paprika
2 Tbsp dried oregano
2 tsp chili powder
1 tsp garlic powder
1 tsp black pepper
1/2 tsp red (cayenne) pepper
1/2 tsp dry mustard

Combine ingredients. Store leftover seasoning in covered container.