Parsley-Potato Topped Oven Swiss Steak

Name: Parsley-Potato Topped Oven Swiss Steak
Cook time: P2H
Total time: P3H
Yield: 6
Cuisine: Fusion
Ingredients: beef, round steak; carrots; onions; beef gravy; tomatoes, canned; thyme; black pepper; water; margarine; mashed potatoes; milk; parsley leaves; salt; thyme; eggs; paprika

Submitted by m.mac

YIELD

6 servings

PREP

30 min

COOK

2 hrs

READY

3 hrs

Ingredients

POUND BEEF, ROUND STEAK
boneless, cut into 6 pieces

EACH CARROTS
sliced (1 cup)

LARGE ONIONS
thinly sliced

OUNCES BEEF GRAVY *

14 ½

OUNCES TOMATOES, CANNED
diced, peeled, undrained

TEASPOON THYME
dried *

TEASPOON BLACK PEPPER

1 ½

CUPS WATER

TABLESPOONS MARGARINE
or butter

2 ¼

CUPS MASHED POTATOES

CUP MILK

TABLESPOONS PARSLEY LEAVES
fresh, finely chopped

TEASPOON SALT

TEASPOON THYME
dried *

EACH EGGS
beaten

X PAPRIKA *

Directions

Heat oven to 325℉ (160℃).

Arrange beef in ungreased 12×8-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.