SKILLET BEEF AND POTATOES
Sirloin strips with red potatoes and fresh rosemary are seriously amazing and ready in a flash. The key is precooking potatoes in the microwave to speed the process. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place potatoes, water and salt in a microwave-safe dish; microwave, covered, on high until potatoes are tender, 7-9 minutes. Drain. , Meanwhile, toss beef with onion, 2 tablespoons oil and pepper blend. Place a large skillet over medium-high heat. Add half of the beef mixture; cook and stir until beef is browned, 1-2 minutes. Remove from pan; repeat with remaining beef mixture., In a clean skillet, heat remaining oil over medium-high heat. Add potatoes; cook potatoes until lightly browned, 4-5 minutes, turning occasionally. Stir in beef mixture; heat through. Sprinkle with rosemary.
Nutrition Facts : Calories 320 calories, Fat 16g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 487mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
ONE-PAN POTATOES AND PEPPER STEAK
I found this recipe a long time ago in a magazine in a laundry mat and tore it out. The page is so old and creased and faded that I can't hardly read it anymore. It is a delicious and easy one pan meal for a fast dinner.
Provided by Karen From Colorado
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Partially cook potatoes in water, or microwave them.
- While potatoes are cooking, mix together the garlic powder and pepper.
- Toss beef with the garlic mixture.
- Heat oil in a large skillet over high heat.
- Add beef and stir fry for 3 minutes.
- Remove beef and add bell pepper to the pan.
- Stir fry for 3 minutes.
- Add partially cooked potatoes and saute 5 minutes.
- Add beef and fry until heated through and meat is at desired doneness.
- Season with salt.
FRIED POTATOES, BEEF AND PEPPERS
Provided by Marian Burros
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Scrub potatoes, but do not peel. Slice them thinly in food processor. Heat a nonstick pan large enough to hold all the ingredients, over very high heat.
- Add oil, and reduce heat to medium high. When oil is hot, add potatoes, and brown, stirring often.
- Grind beef in food processor.
- Chop whole onion.
- As potatoes begin to brown, stir in the beef and brown it.
- Wash, trim, seed and slice both kinds of peppers into thick strips, and then slice in food processor.
- Add onion and peppers to the pan, and stir well. Continue cooking over medium heat.
- Wash, trim and dice tomatoes and add to the pan with thyme, salt and pepper. Cover, and continue cooking over medium-low heat until vegetables are soft and flavors are well blended.
Nutrition Facts : @context http, Calories 503, UnsaturatedFat 7 grams, Carbohydrate 73 grams, Fat 10 grams, Fiber 14 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 420 milligrams, Sugar 19 grams, TransFat 0 grams
BEEF AND POTATO SKILLET DINNER WITH ROASTED RED PEPPER SAUCE
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
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
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