Get great barbecue flavor without the grill with this clever steak recipe served atop mashed potatoes.
(14.5-oz.) can diced tomatoes, undrained
(12-oz.) jar beef gravy
cup barbecue sauce
cup Green Giant™ Niblets® Frozen Corn
medium onion, cut into thin wedges
lb. boneless beef round steak, cut into serving-sized pieces
tablespoons chopped fresh parsley
cups hot mashed potatoes
Heat oven to 325°F. In ungreased 13x9-inch (3-quart) glass baking dish, combine tomatoes, gravy and barbecue sauce; blend well. Add corn and onion; mix well. Place beef pieces in mixture; spoon mixture over beef. Cover with foil.
Bake covered at 325°F. for 1 hour 30 minutes or until beef is fork-tender. Sprinkle with parsley. To serve, spoon mashed potatoes into individual shallow bowls. Top each with beef and vegetable mixture.
Boil and mash russet or Yukon Gold potatoes to serve with this steak and sauce. Frozen or instant mashed potatoes work in a pinch. Or look in the grocery store refrigerator case for packages of prepared mashed potatoes.
Buttermilk biscuits and fruited gelatin salad complete the menu.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 1/2 Starch; 3 Lean Meat; 1 Fat;
Carbohydrate Choices:3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.