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| | | |  | | | Cook’s Tips: One package (17 to 18 ounces) refrigerated fully-cooked boneless beef pot roast with gravy may be substituted for beef tips. Cut pot roast into 1-inch pieces and return to gravy. Heat as above. Or, substitute leftover homemade pot roast and gravy. A total of 2 cups beef and gravy mixture is needed for this recipe.
Three cups homemade or prepared frozen or instant mashed potatoes may be substituted for the refrigerated mashed potatoes.
Ice cream scoops are often labeled with a number indicating the volume of the scoop. A #12 scoop will yield 1/3 cup portions.
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| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber and iron. | |  |
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Hot Beef "sundaes"
15 to 20 minutes
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Ingredients: |
| 1 |
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package (17 ounces) refrigerated fully-cooked beef tips with gravy |
| 1 |
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package (24 ounces) refrigerated mashed potatoes |
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Toppings: |
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Shredded Cheddar cheese, dairy sour cream, cherry or grape tomatoes |
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Instructions: |
| 1. |
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Heat beef tips with gravy according to package directions. Heat mashed potatoes according to package directions. |
| 2. |
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Using ice cream scoop, place 2 scoops (about 1/3 cup each) mashed potatoes in each of 4 individual sundae cups or serving bowls. Divide beef tips evenly over potatoes in each dish. Sprinkle with cheese and top with dollop of sour cream, as desired. Place 1 tomato in center of each serving for “cherry.” |
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| Makes 4 servings. |
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| | | | | Nutrition information per serving, including 1-1/2 teaspoons cheese, 1/2 teaspoon sour cream and one cherry tomato: 308 calories; 9 g fat (4 g saturated fat; 3 g monounsaturated fat); 69 mg cholesterol; 1271 mg sodium; 36 g carbohydrate; 4.1 g fiber; 22 g protein; 6.1 mg niacin; 0.8 mg vitamin B6; 3.9 mcg vitamin B12; 2.1 mg iron; 14.2 mcg selenium; 4.7 mg zinc. |
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