Best 4 Beef And Potato Skillet Dinner With Roasted Red Pepper Sauce Recipes
Indulge in the tantalizing flavors of a culinary masterpiece: our divine Beef and Potato Skillet Dinner, elegantly complemented by a vibrant Roasted Red Pepper Sauce. This delectable one-pan dish is a symphony of tender beef, crispy potatoes, and an assortment of colorful vegetables, all harmoniously nestled in a rich, flavorful sauce. Embark on a culinary journey as we unveil the secrets behind this extraordinary dish, including the tantalizing Roasted Red Pepper Sauce, the key to unlocking its captivating flavors. Let your taste buds dance with joy as you explore the additional recipe treasures hidden within this article, such as the irresistible Cheesy Garlic Biscuits and the delectable Garlic Butter Mushrooms. Prepare to elevate your culinary skills and transform your kitchen into a haven of mouthwatering aromas.
Check out the recipes below so you can choose the best recipe for yourself!
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
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
ROASTED TENDERLOIN AND RED POTATOES
I love thyme and cracked black peppercorns on beef, so I combined them in this recipe. Some family and friends have commented that this is the best beef they've ever tasted.-Kathyrn Heft, Bullhead City, Arizona
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cut small slits in the tenderloin; place a garlic slice in each slit. Combine thyme and 1 teaspoon pepper; rub over beef. In a skillet, brown beef in oil on all sides. Place in a small shallow roasting pan. , Sprinkle potatoes with remaining pepper; add to skillet. Cook and stir until lightly browned. Remove to the roasting pan. , Gradually add broth to skillet, stirring to loosen browned bits. Pour over meat and potatoes. , Bake, uncovered, at 375° for 25-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and potatoes are tender.
Nutrition Facts : Calories 284 calories, Fat 13g fat, Cholesterol 71mg cholesterol, Sodium 62mg sodium, Carbohydrate 16g carbohydrate, Fiber 25g protein. Diabetic Exchanges, Protein 1 starch.
MEAT AND POTATO SKILLET
Enjoy this hearty skillet dinner that's made with beef and vegetables - ready in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Cut beef into thin strips (beef is easier to cut if partially frozen, about 1 1/2 hours). Heat oil and garlic pepper in 10-inch nonstick skillet over medium-high heat. Cook beef in oil, stirring occasionally, until brown.
- Stir in vegetables and gravy; reduce heat to medium. Cover and simmer 7 to 9 minutes, stirring occasionally, until vegetables are tender.
Nutrition Facts : Calories 240, Carbohydrate 16 g, Cholesterol 60 mg, Fat 1, Fiber 3 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 670 mg
Tips:
- For a crispier potato, cook them in a single layer in the skillet.
- To save time, use pre-cooked roasted red peppers from a jar.
- If you don't have a skillet that is oven-safe, transfer the beef and potato mixture to a baking dish before adding the sauce and cheese.
- Serve the skillet dinner with a side of roasted vegetables or a salad.
Conclusion:
This beef and potato skillet dinner with roasted red pepper sauce is a quick and easy meal that is perfect for a weeknight dinner. The skillet dinner is made with simple ingredients that you probably already have on hand, and it can be on the table in less than an hour. The beef and potato skillet dinner is also a great way to use up leftover roasted red peppers. Serve the skillet dinner with a side of roasted vegetables or a salad for a complete meal.
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