Gluten Free Italian Beef With Mashed Potatoes Recipes

GLUTEN-FREE ITALIAN BEEF WITH MASHED POTATOES

Steps:

• In 12-inch skillet, heat oil over medium-high heat. Add beef; cook and stir about 5 minutes or until browned.
• In medium bowl, mix tomato paste, 1 cup water, the beef broth 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.
• Meanwhile, make mashed potatoes as directed on package, using remaining ingredients. Serve beef mixture over mashed potatoes.

GLUTEN-FREE MASHED POTATOES

Steps:

• Place potatoes and onion in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain; transfer to a large bowl., Add the cream cheese, milk, salt and pepper; beat until fluffy.

GLUTEN-FREE ITALIAN HAMBURGER DEEP DISH

Steps:

• Heat oven to 350°F. Grease or spray 11x7-inch (2-quart) glass baking dish. In 10-inch skillet, cook beef, 1 teaspoon salt, the pepper and garlic over medium heat, stirring occasionally, until beef is brown; drain.
• In 3-quart saucepan, heat water, butter, 1 teaspoon salt, the onion and oregano to boiling. Remove from heat. Stir in milk and dry potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed; whip with fork until fluffy. Spread half of the potato mixture in baking dish. Layer with beef and half of the tomatoes. Top with remaining potatoes and tomatoes; sprinkle with cheese.
• Bake uncovered about 30 minutes or until hot and bubbly.

HEARTY MAN'S GLUTEN-FREE BEEF CASSEROLE

Steps:

• Place gluten-free flour, salt and pepper in a large mixing bowl.
• Add beef cubes and toss to coat.
• In a skillet over medium heat, brown the beef in olive oil.
• Place beef and pan drippings in a greased shallow 2-1/2-qt. baking dish.
• Add to the skillet the water, beef broth, garlic, onion, thyme and rosemary; bring all to a boil.
• Simmer uncovered, for 5 minutes. Stir in the mushrooms.
• Pour broth mixture over the meat and mix well.
• Cover and bake at 350 degrees for 1-1/2 minutes or until beef is tender.
• Remove from the oven and spread mashed potatoes over the top of the beef.
• Brush with melted butter and sprinkle with additional herbs if desired. Bake 15-20 minutes longer.

GLUTEN-FREE MASHED POTATO-STUFFED MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 2 1/2-quart baking dish (either a 9-inch square or a 7x11-inch) with cooking spray.
• Mix together ground beef, crushed cereal, 2/3 of the tomato sauce, carrots, parsley, eggs, garlic, salt, and pepper until well combined.
• Press 1/2 of the beef mixture into the prepared pan. Spread mashed potatoes on top, then spread remaining beef mixture on top of that. Cover with foil.
• Bake in the preheated oven for 45 minutes. Remove foil and top with remaining tomato sauce. Sprinkle Italian cheese blend over top.
• Return to the oven and bake until cheese is completely melted or begins to gently brown, 10 to 15 more minutes.
• Cool for 15 minutes before serving.

DI'S GLUTEN FREE MEATLOAF WITH MASHED POTATOES & GRAVY

Steps:

• Preheat oven to 375 degrees.
• In large mixing bowl, pour milk over bread slice and mash.
• Add remaining ingredients and mix very well.
• Place in large pan, double lined with foil.
• Spread glaze on top of loaf.
• Bake for 60 minutes or until desired browness.
• Place 1/8 cup pan drippings and 1 T. margarine into a saucepan over medium heat.
• Whisk in 2 T. gluten free flour and cook for 1 minute, stirring constantly.
• Gradually whisk in beef broth, stirring constantly.
• Remove from heat and whisk in milk and spices.
• Return pan to heat and simmer until thickened.
• You may add 1 T. corn starch mixed with 1 T. cold water if you like thicker gravy.
• Add sliced mushrooms, if desired (canned or sauteed).
• Serve with mashed potatoes.

ITALIAN MASHED POTATOES

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Return the drained potatoes to the pot.
• Pour the vegetable broth, thyme, rosemary, oregano, basil, onion powder, parsley, sage, and garlic over the potatoes; mash with a potato masher.