BEEF WITH GREENS AND RED POTATOES

1 Pound beef (top round steak)
1½ Teaspoons oregano
1 Tablespoon paprika
½ Teaspoon chili powder
¼ Teaspoon garlic powder
¼ Teaspoon black pepper
1/8 Teaspoon ground red pepper (cayenne)
1/8 Teaspoon dry mustard
8 Red potatoes
3 Cups onions, sliced
2 Cups beef broth
2 Garlic cloves
2 Large carrots, cut in small pieces
2 Bunches mustard greens

Partially freeze beef. Thinly slice across 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 spice mixture.

Spray large, heavy skillet with nonstick coating. Preheat pan over high heat. Add meat and cook, stirring, for five minutes. Then 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.

Serving size: 1/6 of dish
Calories: 340
Fat: 5 g
Cholesterol: 64 mg
Carbohydrate: 45 g
Protein: 30 g
Sodium: 109 mg

---