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unpeeled red potatoes beef sirloin steak GOOD SEASONS Italian Dressing Mix yellow onion canola oil carrots water olive oil garlic frozen broccoli olives topping
Viewed: 8 - Published at: 6 years agoIngredients
- 1/4 lb. unpeeled red potatoes, cut into thin slices
- 3 oz. beef sirloin steak, cut into thin slices
- 1/2 oz. GOOD SEASONS Italian Dressing Mix
- 1/4 medium yellow onion, chopped
- 1 tsp. canola oil
- 1 cup frozen peas and carrots, thawed
- 2 Tbsp. drinking water
- 1 tsp. olive oil
- 1 peeled garlic clove
- 4 oz. frozen broccoli florets, thawed, drained
- 2 Tbsp. sliced pitted ripe olives, drained
- 1 Tbsp. KRAFT Reduced Fat Parmesan Style Grated Topping
Method
- Place potatoes in large microwavable bowl.
- Add enough water to cover potatoes completely.
- Cover and microwave on HIGH 10 minutes or until potatoes are tender.
- Meanwhile, place steak slices in large bowl.
- Sprinkle with salad dressing mix (1/2 ounce = 1 Tbsp.
- ); toss to coat.
- Cook onion in hot canola oil in large nonstick skillet on medium-high heat 5 minutes, stirring frequently.
- Add steak mixture; cook until steak is cooked through, stirring frequently.
- Reduce heat to medium-low.
- Drain potatoes.
- Add to steak mixture in skillet along with peas and carrots and water; stir gently.
- Cover; simmer 5 minutes or until water is absorbed and mixture is heated through.
- Meanwhile, for Broccoli with Black Olives, heat olive oil in large nonstick skillet on medium-high heat.
- Add garlic clove (minced); cook and stir 30 seconds or until tender.
- Add broccoli and olives to skillet; cook and stir 4 minutes or until thoroughly heated.
- Remove from heat.
- Stir in grated topping.
- Serve immediately.
