Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
528
Calories
34g
Protein
16g
Fat
63g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound beef top round
- 1 1/2 tablespoons Hot n’ Spicy seasoning (recipe to follow)
- 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 pound each) mustard greens, kale or turnip greens, stems removed, coarsely torn
- nonstick spray coating
- =
Directions
1
1.Partially freeze beef. Thinly slice across the grain into long strips 1/8 inch thick. Thoroughly coat strips with Hot n’ Spicy seasoning.
2
2.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.
Recipe sourced from
fandom