Beef and Potato Skillet Dinner with Roasted Red Pepper Sauce Recipe - BettyCrocker.com

Beef and Potato Skillet Dinner with Roasted Red Pepper Sauce Recipe - BettyCrocker.com

Prep Time Prep: 30m Total Time Total: 30m

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Entree

Enjoy this hearty beef and potato dinner made with frozen broccoli florets - ready in 30 minutes.

  • 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) frozen broccoli florets, thawed
  • 1 teaspoon chopped fresh tarragon leaves
  1. 1
  2. In food processor or blender, place roasted peppers and half-and-half. Cover; process on medium-high speed 30 seconds until smooth. Set aside.
  3. 2
  4. 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.
  5. 3
  6. 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.
  7. 4
  8. 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.

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) frozen broccoli florets, thawed
  • 1 teaspoon chopped fresh tarragon leaves

Instructions

  1. 1
  2. In food processor or blender, place roasted peppers and half-and-half. Cover; process on medium-high speed 30 seconds until smooth. Set aside.
  3. 2
  4. 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.
  5. 3
  6. 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.
  7. 4
  8. 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.