Parsley-potato topped oven swiss steak

6 Servings

Ingredients

Quantity Ingredient
1 pounds Boneless beef round steak, cut into 6 pieces
2 Carrots, sliced (1 cup)
1 large Onion, thinly sliced
12 ounces Jar home-style beef gravy
14½ ounce Can diced peeled tomatoes, undrained
¼ teaspoon Dried thyme leaves
¼ teaspoon Pepper
1½ cup Water
3 tablespoons Margarine or butter
2¼ cup Mashed potatoes
¾ cup Milk
3 tablespoons Finely chopped fresh parsley
¼ teaspoon Salt
¼ teaspoon Dried thyme leaves
1 Egg, beaten
Paprika

Directions

SWISS STEAK

TOPPING

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, ¼ 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 ¼ 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 recipes taken from Pillsbury Classic Cookbooks magazine.

Posted to MM-Recipes Digest by Paula <demoness@...> on Aug 14, 1998

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