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Ingredients

  • 1 lb Boneless beef round steak,
  • cut into 6 pieces 2 ea Carrots, sliced (1 cup)
  • 1 lg Onion, thinly sliced
  • 12 oz Jar home-style beef gravy
  • 14 1/2 oz Can diced peeled tomatoes,
  • undrained 1/4 t Dried thyme leaves
  • 1/4 t Pepper
  • 1 1/2 c Water
  • 3 T Margarine or butter
  • 2 1/4 c Mashed potatoes
  • 3/4 c Milk
  • 3 T Finely chopped fresh parsley
  • 1/4 t Salt
  • 1/4 t Dried thyme leaves
  • 1 ea Egg, beaten
  • Paprika
  • 1. Heat oven to 325 degrees. Arrange beef in ungreased 12x8-inch
  • (2-quart) baking dish. Top with carrots and onions.
  • 2. In medium bowl, combine gravy, tomatoes, 1/4 teaspoon thyme and
  • pepper; mix well. Spoon over beef and vegetables. Cover with foil. Bake at 325 degrees for 2 hours.
  • 3. In medium saucepan, bring water and margarine to a boil. Remove
  • from heat. Stir in potato flakes, milk, parsley, salt and 1/4 teaspoon thyme. Add egg; mix well.
  • 4. Uncover baking dish; spoon or pipe potato mixture over hot mixture.
  • Sprinkle with paprika. Bake, uncovered, an additional 30 to 35 minutes or until potatoes are set and light golden brown.

Nutrition Information Per Serving: 350 Calories, 13 g Fat, 710 mg Sodium

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Q: Parsley-Potato Topped Oven Swiss Steak
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