Ingredients

• 3 tablespoons bob's red-mill gluten-free all purpose baking flour
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 1 1/2-2 lbs round steaks, cut into 1/2-inch cubes
• 2 tablespoons olive oil
• 3/4 cup water
• 3/4 cup beef broth
• 2 garlic cloves, minced
• 1 medium onion, chopped fine
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crushed
• 1 cup sliced mushrooms
• 3 cups mashed potatoes (with milk and butter)
• 1 tablespoon butter, melted

Instructions

1. Place gluten-free flour, salt and pepper in a large mixing bowl.

2. Add beef cubes and toss to coat.

3. In a skillet over medium heat, brown the beef in olive oil.

4. Place beef and pan drippings in a greased shallow 2-1/2-qt. baking dish.

5. Add to the skillet the water, beef broth, garlic, onion, thyme and rosemary; bring all to a boil.

6. Simmer uncovered, for 5 minutes. Stir in the mushrooms.

7. Pour broth mixture over the meat and mix well.

8. Cover and bake at 350 degrees for 1-1/2 minutes or until beef is tender.

9. Remove from the oven and spread mashed potatoes over the top of the beef.

10. Brush with melted butter and sprinkle with additional herbs if desired. Bake 15-20 minutes longer.