BEEF AND POTATO SKILLET DINNER WITH ROASTED RED PEPPER SAUCE

Beef and Potato Skillet Dinner with Roasted Red Pepper Sauce image

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

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 9

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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

Steps:

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

Nutrition Facts : Calories 400, Carbohydrate 37 g, Cholesterol 85 mg, Fiber 6 g, Protein 35 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 7 g, TransFat 0 g