Beef and Potato Skillit Meal

Yet another easy, one skillet meal for a mid winter, mid week night is this dish....


INGREDIENTS:

1jar (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® Valley Fresh Steamers™ frozen broccoli florets, thawed

1 teaspoon chopped fresh tarragon leaves


DIRECTIONS :

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.


Serve with Hot Biscuits-

Enjoy!   Stay Warm!