Wednesday, April 6, 2011

Skillet Delight

Good evening fellow bloggers. Welcome to a late edition of E.M.E.F. I'm sorry to post this so late, but around here our internet has a mind of it's own. Now, I am a lover of skillets and food that is made in a skillet. As a matter of fact, most of my food that I make is skillet-based. Tonight's recipe is exactly that! It's called Beef and Potato Skillet Dinner. It's chock full of vegetables and amazing juices. So, let's get a roll on this thing so we can all dig in!

Beef and Potato Skillet Dinner

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 pound 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

Are we still all together? Good.

  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!

So, as you can all see, it's a very easy dinner that I'm sure you will all love. That's all for tonight, so I'll see you all tomorrow (provided my internet doesn't run away on me). Good night!