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Rachael Ray's 30-Minute Healthy Recipes

Quick Fruit & Tarragon Sliced Beef Skillet


* 1 lb. cooked beef roast, sliced
* 1 TBSP of butter
* 2 TBSP shallots, minced
* 2 TBSP of tarragon vinegar
* 1/4 cup beef broth
* 1 C fresh apple wedges
* 1 C fresh peach wedges
* serve with brown rice


1. Melt the butter in a skillet, stir in the shallots and cook for 1 minute.
2. Add the sliced roast, cover and simmer on low 5 minutes just until warmed through.
3. Whisk the broth and vinegar together and pour over the meat.
4. Add the apples and peaches, cover and cook 3 minutes or until heated through.
5. Serve with brown rice.


If you have leftover beef, this is a great way to use it up in a special way. Sometimes when we have leftovers we don't get very creative, which makes us a bit "leftover weary." I like to cook big meals on purpose so we have leftovers; it's more economical that way. But, finding tasty ways to recreate the leftovers is a trick.

This is one recipe that works well because it's so surprising. Mixing beef with fruit is a real unique move. The flavor of the tarragon vinegar is also a great contrast that works very nicely.

If you use cling peaches you'll have better luck keeping the wedges from falling apart during the cooking. Cling peaches are a bit more sturdy than the juicy eating kind. If you can't get fresh peaches, use frozen. Just let them thaw out a bit before adding to your skillet. Only cook the dish for a few minutes after adding the fruit so you have a bit of crunch left in the apples.

Also, if you can get your hands on wild rice, make a mix of brown and wild rice for the side dish. The nutty flavor of the wild rice is very good with fruit.

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