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Prep 35min
Total35min
Servings4
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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
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Steps
1
In 12-inch skillet, heat oil over medium-high heat. Add beef; cook and stir about 5 minutes or until browned.
2
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.
3
Meanwhile, make mashed potatoes as directed on package, using remaining ingredients. Serve beef mixture over mashed potatoes.
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Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Instead of the mashed potatoes, you can also serve this saucy dish over hot cooked noodles or rice.
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