Italian Beef with Mashed Potatoes (Gluten Free)

 

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® Potato Buds® mashed potatoes (dry)

• 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.