Presto Stew & Garlic Mashed Potatoes |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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To lighten up this recipe, I use ground turkey breast and fat-free gravy. This hearty stew is also good served over your favorite pasta, biscuits or leftover mashed potatoes. Mary Tallman - Arbor Vitae, Wisconsin Ingredients:
1 pound ground beef |
1/4 cup chopped onion |
1 can (14-1/2 ounces) diced tomatoes, drained |
1 jar (12 ounces) fat-free beef gravy |
1 cup frozen mixed vegetables |
1/2 teaspoon dried marjoram |
1/2 teaspoon pepper |
potatoes: |
1 cup water |
1/2 cup fat-free milk |
1 tablespoon butter |
1/2 teaspoon garlic powder |
1/4 teaspoon pepper |
1-1/3 cups mashed potato flakes |
1 tablespoon minced fresh parsley |
Directions:
1. In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, gravy, vegetables, marjoram and pepper. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until vegetables are tender.
2. Meanwhile, in a small saucepan, bring the water, milk, butter, garlic powder and pepper just to a boil. Remove from the heat; stir in potato flakes and parsley. Cover and let stand for 5 minutes. Fluff with a fork. Serve with stew. Yield: 4 servings.
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