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Beef and Potato Skillet Dinner with Roasted Red Pepper Sauce

  • 4servings
  • 30minutes
  • 400calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB3, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 jar (7 or 7 1/4 oz) roasted red bell peppers, drained

  2. 1/2 cup half-and-half

  3. 4 teaspoons vegetable oil

  4. 1 bag (20 oz) refrigerated cooked diced potatoes with onions

  5. 1 lb boneless beef sirloin steak, cut into thin strips

  6. 1/2 teaspoon salt

  7. 1/4 teaspoon pepper

  8. 1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen broccoli florets, thawed

  9. 1 teaspoon chopped fresh tarragon leaves

Instructions Jump to Ingredients ↑

  1. In food processor or blender, place roasted peppers and half-and-half. Cover; process on medium-high speed 30 seconds until smooth. Set aside.

  2. In deep 12-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add potatoes. Cover; cook 10 to 12 minutes, stirring frequently, until tender. Remove from skillet; cover to keep warm.

  3. In same skillet, heat remaining 2 teaspoons oil over medium-high heat. Cook beef, salt and pepper in oil 2 to 3 minutes, stirring frequently, until beef is browned.

  4. Add broccoli and potatoes. Pour reserved red pepper sauce over mixture; gently toss to coat. Reduce heat to low. Simmer uncovered 2 to 3 minutes or until broccoli is crisp-tender. Sprinkle with tarragon.

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