1 1/4 lb Ground beef
2 tb Margarine
2 c Carrots, thinly sliced
2 c Mushrooms, thinly sliced
1 c Onions, diced
2 pk Instant beef broth mix
2 ts Flour
1 1/2 c Skim milk
12 oz Potatoes, cooked and cut
-into cubes.
1/2 ts Paprika (optional)
Broil the meat under a preheated broiler until rare, remove and set
aside.
Spray a 2 qt casserole with cooking spray. In a large non-stick
skillet, heat 1 Tbsp margarine until melted, add carrots, mushrooms
and onions. Saute until onion is tranlucent. Sprinkle with beef broth
mix and flour and stir quickly to mix in and combine well, cook for 1
minute. Gradually add 1 cup milk, and stirring constantly, bring to a
boil. Reduce Heat and let simmer until mixture thickens. Crumble the
cooked beef into the vegetables and stir to combine. Transfer to
sprayed casserole dish.
Preheat oven to 375 F. In a small sauce pan combine potatoes with
remaining 1/2 cup milk and 1 Tbsp margarine, bring to a boil,
stirring until margarine is melted. Remove from heat and mash
potatoes until smooth. Spread mashed potatoes over the meat and
vegetable mixture in the casserole and sprinkle with paprika if
desired. Bake until heated through, 10-15 minutes, turn oven to broil
and broil until tops of potatoes are browned, 1-2 minutes.
Per serving: 504 calories, 39g fat, 30g carbohydrates, 170 mg calcium,
601mg sodium, 108mg cholesterol
Yields
4 servings