Black Skillet Beef with Greens and Red Potatoes

Black Skillet Beef with Greens and Red Potatoes Recipe from USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 40 minutes | Servings: 4

Introduction

Black Skillet Beef with Greens and Red Potatoes is a hearty, flavorful dish that combines the rich taste of beef with the earthy tones of greens and the comforting texture of potatoes. This recipe is perfect for those who appreciate a spicy kick in their meals, thanks to the homemade hot n' spicy seasoning. It's a versatile dish that can be enjoyed at any time of the year but is particularly comforting during the colder months. Whether you're a seasoned cook or a beginner, this recipe is straightforward and promises to deliver a delicious and satisfying meal.

History

The origins of Black Skillet Beef with Greens and Red Potatoes can be traced back to the Southern United States, where skillet cooking has been a long-standing tradition. This method of cooking, using a single cast-iron skillet, is cherished for its simplicity and the deep flavors it can develop. The combination of beef and greens has historical roots in soul food, where inexpensive and accessible ingredients were transformed into rich, flavorful dishes. Over time, this recipe has evolved, incorporating elements like the hot n' spicy seasoning to cater to modern palates seeking bold flavors.

Ingredients

1 lb (454 g) beef top round
1.5 tbsp hot n’ spicy seasoning (recipe to follow)
8 red-skinned potatoes, halved
3 cup finely chopped onion
2 cup low sodium beef broth
2 large cloves garlic, minced
2 large carrots, peeled, cut into very thin 2.5 inches strips
2 bunches (0.5 lb (227 g) each) mustard greens, kale or turnip greens, stems removed, coarsely torn
nonstick spray coating

Hot n’ spicy seasoning

0.25 cup paprika
2 tbsp dried oregano
2 tsp chili powder
1 tsp garlic powder
1 tsp black pepper
0.5 tsp red (cayenne) pepper
0.5 tsp dry mustard

How to prepare

Partially freeze the beef.
Thinly slice the beef across the grain into long strips, approximately 0.13 inch thick.
Thoroughly coat the beef strips with Hot n’ Spicy seasoning.
Spray a large heavy skillet (cast iron is good) with nonstick spray coating.
Preheat the skillet over high heat.
Add the beef to the skillet and cook, stirring, for 5 minutes.
Add the potatoes, onion, broth, and garlic to the skillet.
Cook, covered, over medium heat for 20 minutes.
Stir in the carrots, lay the mustard greens over the top, and cook, covered, until the carrots are tender, about 15 minutes.
Serve in a large serving bowl, with crusty bread for dunking.

Variations

For a twist on the traditional recipe, try substituting sweet potatoes for the red-skinned potatoes for a different flavor profile and additional nutrients. You can also use different types of greens, such as kale or spinach, depending on availability and preference.

Cooking Tips & Tricks

To ensure the beef is tender and flavorful, slice it thinly across the grain. Partially freezing the beef beforehand makes this easier. When cooking the beef, make sure the skillet is very hot before adding the meat to achieve a good sear. This locks in the juices and adds a delicious caramelization. For the greens, adding them towards the end of the cooking process preserves their color and nutrients. Lastly, don't be afraid to adjust the hot n' spicy seasoning according to your heat preference.

Serving Suggestions

This dish is best served hot, straight from the skillet. For a complete meal, accompany it with a slice of crusty bread to soak up the flavorful juices. A light, crisp salad on the side can add a refreshing contrast to the hearty beef and vegetables.

Cooking Techniques

The key technique in this recipe is skillet cooking, which involves cooking all ingredients in a single, heavy skillet, preferably cast iron. This method allows for the development of rich flavors through searing and simmering.

Ingredient Substitutions

If hot n' spicy seasoning is too bold for your taste, consider making a milder version by reducing the chili powder and pepper. For a vegetarian version, substitute the beef with mushrooms or tofu, adjusting the cooking time accordingly.

Make Ahead Tips

The hot n' spicy seasoning can be made in advance and stored in an airtight container for future use. Additionally, the vegetables can be chopped and stored in the refrigerator a day ahead to save time on the day of cooking.

Presentation Ideas

Serve this dish in the skillet it was cooked in for a rustic, homely presentation. Garnish with fresh herbs like parsley or cilantro to add a pop of color and freshness.

Pairing Recommendations

A robust red wine, such as a Cabernet Sauvignon or a Shiraz, pairs beautifully with the bold flavors of this dish. For a non-alcoholic option, consider a rich, dark stout or a sparkling water with a squeeze of lemon.

Storage and Reheating Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply warm the dish in a skillet over medium heat until heated through, adding a little broth or water if necessary to prevent drying out.

Nutrition Information

Calories per serving

A serving of Black Skillet Beef with Greens and Red Potatoes contains approximately 350 calories. This makes it a suitable option for those looking for a nutrient-dense, yet not overly calorific meal.

Carbohydrates

This dish provides a moderate amount of carbohydrates, primarily from the red-skinned potatoes. One serving contains approximately 30 grams of carbohydrates. Potatoes are a good source of dietary fiber, vitamins, and minerals, particularly potassium.

Fats

The total fat content in this recipe is relatively low, thanks to the lean cut of beef used and the minimal use of added fats. One serving contains about 10 grams of fat. The use of nonstick spray coating instead of oil helps keep the fat content in check.

Proteins

Black Skillet Beef with Greens and Red Potatoes is an excellent source of high-quality protein. Each serving provides roughly 25 grams of protein, essential for muscle repair and growth. The beef top round is a lean cut, offering plenty of proteins without too much fat.

Vitamins and minerals

This dish is rich in vitamins and minerals, thanks to the variety of vegetables used. The greens are packed with vitamins A, C, and K, as well as minerals like iron and calcium. Carrots add beta-carotene, which is converted into vitamin A in the body. Potatoes contribute vitamin C and B vitamins, along with minerals such as potassium.

Alergens

This recipe is free from common allergens such as nuts, dairy, and gluten. However, those with specific dietary restrictions should check the ingredients of the beef broth and hot n' spicy seasoning for any hidden allergens.

Summary

Overall, Black Skillet Beef with Greens and Red Potatoes is a balanced meal offering a good mix of proteins, carbohydrates, and fats, along with a variety of vitamins and minerals. It's a hearty, nutritious option that can fit into many dietary preferences.

Summary

Black Skillet Beef with Greens and Red Potatoes is a flavorful, nutritious dish that combines the best of hearty beef, spicy seasoning, and fresh vegetables. It's a versatile recipe that can be adapted to suit various dietary needs and preferences. Whether you're looking for a comforting meal on a cold day or a nutritious dish that packs a punch of flavor, this recipe is sure to satisfy.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Black Skillet Beef with Greens and Red Potatoes. It was a warm summer day and I was visiting my dear friend Margaret, who was known for her delicious home-cooked meals. As soon as I walked into her kitchen, I was hit with the mouth-watering aroma of sizzling beef and spices.

Margaret greeted me with a warm smile and invited me to sit at the kitchen table while she finished up the dish she was preparing. As I watched her work her culinary magic, I couldn't help but ask her about the recipe she was using.

"Oh, this old thing?" Margaret laughed, "It's just a simple skillet beef recipe I learned from my grandmother. Would you like me to write it down for you?"

I eagerly accepted her offer and watched as she scribbled down the ingredients and instructions on a scrap piece of paper. I thanked her profusely and promised to give the recipe a try at home.

When I got back to my own kitchen, I couldn't wait to recreate Margaret's delicious dish. I gathered all the ingredients and followed the instructions to a tee. The result was a mouthwatering meal that I couldn't wait to share with my family.

From that moment on, Black Skillet Beef with Greens and Red Potatoes became a staple in my cooking repertoire. I made it for special occasions, family gatherings, and even just for weeknight dinners when I needed something quick and satisfying.

Over the years, I've tweaked and adjusted the recipe to make it my own. I've added my own twist with different spices and herbs, but the basic concept remains the same. The combination of tender beef, hearty greens, and creamy red potatoes cooked in a cast-iron skillet is a winning combination that never fails to impress.

I've shared the recipe with friends and family, passing it down through the generations just as Margaret did for me. Each time I make it, I think of her and the warm memories we shared in her kitchen.

As I sit here now, writing down this recipe for my grandchildren to cherish, I can't help but feel grateful for the culinary journey that led me to this delicious dish. Cooking has always been a passion of mine, and through the years, I've collected recipes and techniques from various sources and people, each one adding to my culinary repertoire.

But Black Skillet Beef with Greens and Red Potatoes will always hold a special place in my heart. It's a reminder of the bonds formed over a shared meal, the joy of creating something delicious from simple ingredients, and the love and care that goes into every dish I make.

I hope that my grandchildren will enjoy this recipe as much as I have, and that it will bring them as much joy and satisfaction as it has brought me over the years. Cooking is more than just a way to nourish our bodies—it's a way to nourish our souls and create lasting memories with those we love. And for that, I am truly grateful.