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1 pound Beef Top Round or Flank Steak, partially frozen
1 ½ to 2 tablespoons Grant's Piquant Seasoning (See recipe
below)
Olive or Vegetable Oil spray
8 medium Red Skinned Potatoes, skin left on, halved
2 cups Onions, finely chopped
2 cups Beef Broth
2 large cloves Garlic, minced
1 large Carrot, peeled cut in very thin strips, about 1 - 2 inches
in length
1 pound Collard Greens
Thinly slice the beef across the grain into long strips 1/8 - inch
thick. The beef will slice nicely if partially frozen. Thoroughly
coat each strip with the Grant's Piquant Seasoning. Spray a large
heavy skillet with the olive oil spray. Preheat pan over high heat.
Add meat; cook, stirring for 4 to 5 minutes. Add potatoes, onion,
broth and garlic. Cook covered for 20 minutes. Stir in carrots.
Lay collard greens over top and cook, covered, until carrots are
tender, about 15 minutes.
Serve with crusty bread or cornbread.
Serves 6
Combine:
2 tablespoons paprika
1 tablespoon dried oregano
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon coarsely ground pepper
¼ teaspoon red pepper flakes
¼ teaspoon cayenne pepper
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