Blackened Beef with Greens, Red Potatoes, and Rutabaga
Try this Blackened Beef with Greens, Red Potatoes, and Rutabaga recipe, or contribute your own. "Saute" and "Low-fat" are two of the tags cooks chose for Blackened Beef with Greens, Red Potatoes, and Rutabaga."If you want to make up a batch of Cajun seasoning there's a pretty good recipe at: http://www.bigoven.com/recipe158594 . We make a big batch about twice a year and keep it in the freezer to stay fresh. A small amount is in a shaker near the stove for adding to dishes as needed.
" - promfh
Yield: 6 Servings Ready in 45 minutes
1 people trying soon
|1 poundlean top round of beef|
|1 tablespoondried oregano|
|1 teaspoonchili powder|
|1 teaspoongarlic powder|
|1/2 teaspoonfreshly ground black pepper|
|1/4 teaspooncayenne pepper|
|1/4 teaspoondry mustard|
|2 mediumred potatoes; cut into quarters about 1 inch thick (about 2 cups)|
|2 cupsOnions; finely chopped|
|1 1/2 cupslow fat low salt beef broth|
|1 1/2 cupswater|
|2 clovesgarlic; minced|
|2 largecarrots; cut into rounds about 1/4 inch thick (1 cup)|
|3 cupskale; stems removed, coarsely torn into pieces|
Blackened Beef with Greens, Red Potatoes, and Rutabaga Preparation
Briefly put the beef in the freezer to freeze partially in preparation for slicing thinly.
Mix the paprika, oregano, chili powder, garlic powder, black pepper, cayenne pepper, and dry mustard in a small container with a lid and set aside.
Thinly slice the beef across the grain into strips 1/8 inch thick. Sprinkle the strips liberally with the seasoning mix. (Save any leftover seasoning mix to use for other dishes.) Spray the bottom of a large skillet or stockpot with cooking spray and preheat over high heat. Add the meat and cook, stirring, for 5 minutes.
Add the potatoes, onions, broth, water, and garlic to the skillet. The blackened spices will float to the top of the liquid as it heats. Cover and cook over medium heat for 20 minutes. Stir in the carrots and lay the kale on top. Cook, covered, until the carrots are tender, about 10 more minutes. Serve from the skillet or transfer to a large serving bowl. Serve with crusty bread for dunking.
Each (1 1/2 cups; 441g) serving contains:
Cals: 258, FatCals: 55, TotFat: 5g
SatFat: 2g, PolyFat: 1g, MonoFat: 2g
Chol: 45mg, Na: 205mg, K: 1228mg
TotCarbs: 30g, Fiber: 6g, Sugars: 8g
NetCarbs: 24g, Protein: 22g
Food Group Serving(s)
DASH: Vegetables: 2.9: Fruits/Juices: 0.0: Dairy: 0.0: Grains: 0.0: Meat/Fish: 0.9: Seeds: 0.0: Fats: 0.0: Sweets: 0.0
USDA: Vegetables: 1.4: Fruits/Juices: 0.0: Dairy: 0.0: Grains: 0.0: Meat/Fish/Seeds: 2.7: Fats: 0.0: Sweets: 0.0
I corrected this recipe after I actually made it.
2 medium red potatoes is really only *2* cups
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