Ingredients
- 1-1/2 cups College Inn Beef Broth
- 1 tbsp Contadina Tomato Paste
- 3 tbsp olive oil, divided usage
- 1/2 cup chopped onion
- 1 cup sliced baby portabella mushrooms (or any mushrooms)
- 1/2 cups carrots, diced
- 1/2 cup flour
- 1 lb. beef sirloin, cut into 1/2 inch cubes
- 1 tbsp minced garlic
- 1/4 cup dry red wine
- 4 cups mashed potatoes
- salt/pepper to taste (optional)
- additional minced garlic to taste (optional)
- Parmesan cheese (optional)
Preparation
Step 1
Heat 1 tbsp oil in large skillet; add onions, mushrooms, carrots and cook five mins. Remove and set aside.
Combine flour, salt and pepper in a shallow bowl. Coat beef in flour mixture. Brown beef in small batches in remaining oil in the same skillet over medium-high heat. Do not crowd beef. Remove beef and set aside. Add garlic, cook one minute.
Add broth and wine to skillet. Cook, scraping bottom of skillet. Bring to a boil and reduce liquid by half. Stir in tomato paste. Bring to a boil. Return beef to skillet. Cover and cook 20 mins. Uncover and cook 15 more mins or until beef is tender and sauce is thickened, stirring occassionally.
Stir in vegetables. Spoon hot meat mixture into a 9 inch deep-dish pie pan or shallow broiler-proof casserole dish. Top with mashed potatoes and broil about 4-5 mins or until top is golden brown.
Variation: Mashed cauliflower may also be used. Just boil cauliflower flowerets in water until soft. Drain and mash with low-fat milk to desired consistence. May also add minced fresh garlic and grated parmesan cheese if desired.