GLUTEN-FREE ITALIAN BEEF WITH MASHED POTATOES

Gluten-Free Italian Beef with Mashed Potatoes image

Craving beef and potatoes? Try an easy skillet meal that's on the table in about half an hour.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 11

Previous Next

Ingredients

2 teaspoons vegetable oil
1 lb boneless beef sirloin, trimmed of fat, cut into thin bite-size strips
1 can (6 oz) Italian-style tomato paste
1 cup Progresso™ beef broth (from 32-oz carton)
1/2 teaspoon crushed red pepper flakes
1 bag (1 lb) frozen stir-fry bell peppers and onions, thawed, drained
1 1/3 cups water
2 tablespoons butter or margarine
1/2 teaspoon salt
1/3 cup fat-free (skim) milk
1 cup Betty Crocker™ mashed potatoes

Steps:

In 12-inch skillet, heat oil over medium-high heat. Add beef; cook and stir about 5 minutes or until browned.
In medium bowl, mix tomato paste, 1 cup water, the beef broth and red pepper flakes. Add tomato mixture and stir-fry vegetables to skillet. Cook about 3 minutes, stirring occasionally, until mixture boils. Cook 3 to 5 minutes longer or until vegetables are tender.
Meanwhile, make mashed potatoes as directed on package, using remaining ingredients. Serve beef mixture over mashed potatoes.

Nutrition Facts : Calories 390, Carbohydrate 34 g, Cholesterol 90 mg, Fiber 4 g, Protein 35 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 11 g, TransFat 0 g