4.5/5
(11 Votes)
Ingredients
- 4 medium sweet potatoes, peeled and thinly sliced
- 1 tablespoon(s) canola oil
- 1 medium onion, thinly sliced
- 1 cup(s) lower-sodium chicken broth
- 2 tablespoon(s) finely chopped fresh dill
- 1 tablespoon(s) Dijon mustard
- 1 pound(s) microwave-in-bag green beans
- 1 1/2 ounce(s) grated Parmesan cheese
- 1/4 cup(s) light sour cream
Preparation
Step 1
In large bowl, microwave sweet potatoes and 1/4 cup water, covered, on high 14 minutes or until very tender, stirring once. Drain well.
Meanwhile, in 12-inch skillet, heat oil on medium-high. Sprinkle steaks with 1/4 teaspoon each salt and pepper; cook 2 to 3 minutes per side for medium (145 degrees F) or until desired doneness. Transfer to cutting board; cover loosely with foil.
In same skillet, cook onion 2 minutes, stirring. Stir in broth; heat to simmering. Simmer 5 minutes. Whisk in dill, mustard, and 1/4 teaspoon pepper.
Prepare green beans as directed.
Mash potatoes with sour cream, cheese, and 1/4 teaspoon salt. Slice steak; serve with potatoes, beans, and sauce.