Steak & Potato Skillet

Products in this Recipe:
Potato Salad
Peas
Prep time:
5 min.
Cook time:
11 min.
Total time:
16 min.
Yield:
4 Servings
Ingredients (Paragraphs)
1 (15 oz.) can German Potato Salad
1 cup Frozen Sweet Peas, thawed
1 lb. beef top sirloin steak, 1" thick, trimmed
1.5 tsp. lemon pepper
2 cloves garlic, finely chopped
4 tsp. olive oil, divided
1 small onion, cut into thin wedges
1 cup cherry or grape tomatoes, halved
0.5 cup sour cream
2 tbsp. fresh basil, chopped
salt & pepper to taste
Directions

Cut beef steak lengthwise in half, then crosswise into 1/8-inch slices. Toss with lemon pepper and garlic to coat evenly. Heat 2 teaspoons oil in large (12-inch) nonstick skillet over medium-high heat; add half the beef and stir-fry 2 minutes, or until outside of beef is no longer pink. Remove and set aside. Repeat with remaining beef mixture, adding 1 teaspoon more oil, if necessary. Remove beef and reserve.

Heat remaining oil in same skillet over medium heat. Add onion and cook, stirring often, 5 to 7 minutes until softened. Stir in German Potato Salad. Return beef to skillet; stir in tomatoes, peas, sour cream and basil; cook until heated through, about 1 minute. Season with salt and pepper.

More Healthy Meals

German Potato Salad Soup

Sauté onion and bell pepper in oil in a Dutch oven or 3-quart saucepan over medium heat until onion just starts to br

Hot Spiced Beets

Combine all ingredients, except beets in saucepan and boil until liquid is reduced to half.

Mandarin Green Beans

Preheat oven to 350oF. Layer beans, water chestnuts, and bean sprouts in 1 qt.

Squash Nut Sweetbread

Preheat oven to 350oF. In a mixing bowl, combine flour, salt, baking powder, sugar, and spices.

Stuffed Baked Potatoes

Preheat oven to 400oF. Bake potatoes for 1 hour, or until tender. Cut tops from potatoes.

Tangy Green Italian Beans

Drain liquid from beans into saucepan. Stir in cornstarch until dissolved.