Beef and potato skillet with roasted red pepper sauce
Roast
Roasting
1 jar (7 or 7.25 oz) roasted red bell peppers, drained ½ 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 ½ teaspoon salt ¼ teaspoon pepper 1 bag (12 oz) frozen broccoli florets, thawed 1 teaspoon chopped fresh tarragon leaves
Share:
0
39
0
Comments