Parsley-Potato Topped Oven Swiss Steak
Yield
6 servingsPrep
30 minCook
2 hrsReady
3 hrsTrans-fat Free, Good source of fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | pound |
beef, round steak
boneless, cut into 6 pieces |
|
2 | each |
carrots
sliced (1 cup) |
|
1 | large |
onions
thinly sliced |
|
12 | ounces |
beef gravy
|
* |
14 ½ | ounces |
tomatoes, canned
diced, peeled, undrained |
|
¼ | teaspoon |
thyme
dried |
* |
¼ | teaspoon |
black pepper
|
|
1 ½ | cups |
water
|
|
3 | tablespoons |
margarine
or butter |
|
2 ¼ | cups |
mashed potatoes
|
|
¾ | cup |
milk
|
|
3 | tablespoons |
parsley leaves
fresh, finely chopped |
|
¼ | teaspoon |
salt
|
|
¼ | teaspoon |
thyme
dried |
* |
1 | each |
eggs
beaten |
|
1 | x |
paprika
|
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
453.6 | g |
beef, round steak
boneless, cut into 6 pieces |
|
2 | each |
carrots
sliced (1 cup) |
|
1 | large |
onions
thinly sliced |
|
346.8 | ml/g |
beef gravy
|
* |
419.1 | ml/g |
tomatoes, canned
diced, peeled, undrained |
|
1.3 | ml |
thyme
dried |
* |
1.3 | ml |
black pepper
|
|
355 | ml |
water
|
|
45 | ml |
margarine
or butter |
|
532 | ml |
mashed potatoes
|
|
177 | ml |
milk
|
|
45 | ml |
parsley leaves
fresh, finely chopped |
|
1.3 | ml |
salt
|
|
1.3 | ml |
thyme
dried |
* |
1 | each |
eggs
beaten |
|
1 | x |
paprika
|
* |
Directions
Heat oven to 325℉ (160℃).
Arrange beef in ungreased 12x8-inch (2-quart) baking dish .
Top with carrots and onions.
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.
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.
Uncover baking dish; spoon or pipe potato mixture over hot Sprinkle with paprika. Bake, uncovered, an additional 30 to 35 minutes or until potatoes are set and light golden brown.