Italian Beef with Mashed Potatoes

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

teaspoons vegetable oil

lb boneless beef sirloin, trimmed of fat, cut into thin bite-size strips

can (6 oz) Italian-style tomato paste

cup water

packet (from 1.1-oz box) very-low-sodium beef-flavor bouillon

1/2

teaspoon crushed red pepper flakes

bag (1 lb) frozen stir-fry bell peppers and onions, thawed, drained

1 1/3

cups water

tablespoons butter or margarine

1/2

teaspoon salt

1/3

cup fat-free (skim) milk

cup Betty Crocker™ Potato Buds™ mashed potatoes (dry)

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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 bouillon 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.

If your grocery store does not carry the very-low-sodium beef bouillon granules, look for reduced-sodium granules instead.
Instead of the mashed potatoes, you can also serve this saucy dish over hot cooked noodles or rice.