Parsley-Potato Topped Oven Swiss Steak

Answer 1

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