Wednesday, April 6, 2011

Skillet Delight

Good evening fellow bloggers! Welcome to another edition of E.M.E.F. Tonight, we will be exploring the possibilities of skillet dinners. I am a big lover of skillet dinners, as well as broccoli and vegetables. Tonight, we will be making just that: a skillet dinner. I hope you all have your skillets in hand and a big, empty kitchen because here we go!

You will need:

  • 1 jar roasted red bell peppers, drained 
  • 1/2 cup half-and-half 
  • 4 teaspoons vegetable oil
  • 1 bag (20 ounces) 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 ounces) frozen broccoli florets, thawed
  • 1 teaspoon chopped fresh tarragon leaves                                         

  1. In food processor or blender, place the roasted peppers and half-and-half. 
  2. Cover and process on medium-high speed for 30 seconds until smooth. Set aside.
  3. In deep 12-inch non-stick skillet, heat 2 teaspoons of the oil over medium-high heat. 
  4. Add potatoes, cover and cook 10 to 12 minutes, stirring frequently, until tender. 
  5. Remove from skillet and cover to keep warm.
  6. In the same skillet, heat the remaining 2 teaspoons of oil over medium-high heat. 
  7. Cook the beef in the oil, and add salt and pepper, for 2 to 3 minutes, stirring frequently, until beef is browned.
  8. Add the broccoli and potatoes. 
  9. Pour reserved red pepper sauce over mixture and gently toss to coat. 
  10. Reduce heat to low and simmer uncovered 2 to 3 minutes or until broccoli is crisp-tender. 
  11. Sprinkle with tarragon.
  12. Serve!

As you can see, this meal was simple and delicious too look at as well. I hope you all enjoy it and I will see you all tomorrow (provided my internet doesn't grow legs and run away again). Good night!