Ingredients
3 tablespoons all-purpose flour1 teaspoon salt1/2 teaspoon pepper2 pounds beef top round steak, cut into 1/2-inch cubes2 tablespoons canola oil1 cup water1/2 cup beef broth1 garlic clove, minced1 tablespoon dried minced onion1/2 teaspoon dried thyme1/4 teaspoon dried rosemary, crushed2 cups sliced fresh mushrooms2 cups frozen peas, thawed3 cups mashed potatoes (with added milk and butter)1 tablespoon butter, meltedPaprika
Preparation
In a large resealable plastic bag, combine the flour, salt and pepper; add beef in batches; shake to coat. In a large skillet, cook beef over medium heat in oil until meat is no longer pink. Place beef and drippings in a greased shallow 2-1/2-qt. baking dish.
In the same skillet, add the water, broth, garlic, onion, thyme and rosemary; bring to a boil. Simmer, uncovered, for 5 minutes; stir in mushrooms. Pour over meat; stir to coat.
Cover and bake at 350° for 1-1/2 to 1-3/4 hours or until beef is tender. Sprinkle peas over meat. Spread potatoes evenly over top. Brush with butter; sprinkle with paprika. Cover and bake 15-20 minutes longer.
