Beef and Potato Skillet Dinner with Roasted Red Pepper Sauce

(1)
1 reviews.
  • 30 min prep time
  • 30 min total time
  • 9 ingredients
  • 4 servings

Ingredients

1
jar (7 or 7.25 oz) roasted red bell peppers, drained
1/2
cup half-and-half
4
teaspoons vegetable oil
1
bag (20 oz) refrigerated cooked diced potatoes with onions
1
lb boneless beef sirloin steak, cut into thin strips
1/2
teaspoon salt
1/4
teaspoon pepper
1
bag (12 oz) Green Giant™ Steamers™ frozen broccoli florets, thawed
1
teaspoon chopped fresh tarragon leaves

Directions

  1. 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. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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