1 bag (20 oz) refrigerated cooked diced potatoes with onions
1 lb boneless beef sirloin steak, cut into thin strips
1/2 tsp salt
1/4 tsp pepper
1 bag (12 oz) Green Giant Valley Fresh Steamers frozen broccoli florets, thawed
1 tsp chopped fresh tarragon leaves
Instructions
In food processor or blender, place roasted peppers and half-and-half. Cover; process on medium-high speed 30 secs until smooth. Set aside.
In deep 12-inch skillet, heat 2 tsp oil over medium-high heat. Add potatoes. Cover; cook 10-12 mins, stirring frequently, until tender. Remove from skillet; cover to keep warm.
In same skillet, heat remaining 2 tsp oil over medium-high heat. Cook beef, salt and pepper in oil 2-3 mins, 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 2-3 mins or until broccoli is crisp-tender. Sprinkle with tarragon.
Originally Submitted
9/8/2010
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