When the midweek menu starts resembling the doldrums, it's time to shake things up. Eyes will pop and mouths will drop when you bring out these Hot Beef “Sundaes.”
This dessert-for-dinner presentation will delight the kid in everyone. What's more, these surprising sundaes are as delicious as they are fun – and so easy too.
The 20-minute recipe takes full advantage of the growing number of high quality prepared products in the supermarket. Simply heat one package each of refrigerated fully-cooked beef tips with gravy and refrigerated mashed potatoes according to package directions. Assemble each “sundae” with two scoops of mashed potatoes topped with beef tips, a sprinkling of shredded Cheddar cheese, a dollop of sour cream and a mini tomato for the “cherry.” Serve with carrot cutouts or baby carrots and a favorite beverage.
Refrigerated, fully-cooked entrées like beef tips and beef pot roast make it possible to have a tasty beef meal in minutes, any day of the week. For additional family favorite meals, visit www.BeefItsWhatsForDinner.com.
HOT BEEF “SUNDAES”
Total preparation and cooking time: 15 to 20 minutes
1 package (17 ounces) refrigerated fully-cooked beef tips with gravy
(24 ounces) refrigerated mashed potatoes
Toppings: Shredded Cheddar cheese, dairy sour
cream, cherry or grape tomatoes
1. Heat beef tips with gravy according to package directions. Heat mashed potatoes according to package directions.
2. 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.”
Makes 4 servings.
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.
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.
Source: National Cattlemen's Beef Association funded by The Beef Checkoff