Beef and Potato Skillet Dinner with Roasted Red Pepper Sauce

By carvalhohm

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

Details

Servings 4
Cooking time 30mins
Adapted from bettycrocker.com

Preparation

Step 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 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.

1 Serving Calories400 ( Calories from Fat110), Total Fat12g (Saturated Fat4 1/2g, Trans Fat0g ), Cholesterol85mg Sodium360mg Total Carbohydrate37g (Dietary Fiber6g Sugars7g ), Protein35g