PARSLEY POTATO TOPPED OVEN SWISS STEAK

Parsley Potato Topped Oven Swiss Steak image

Provided by Kitchen Crew

Number Of Ingredients 16

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1 lb boneless beef bottom round
1 c carrots, sliced
1 large onion thinly sliced
12 oz beef gravy
14.5 oz tomatoes, canned italian-style and diced
1/4 tsp thyme leaves, dried
1/4 tsp pepper
1.5 c water
3 Tbsp butter
2.25 c mashed potatoes
3/4 c milk
3 Tbsp parsley, finely chopped sprigs
1/4 tsp salt
1/4 tsp thyme leaves, dried
1 egg, beaten
paprika as needed

Steps:

1. Cut boneless beef round steak into 6 pieces.
2. Heat oven to 325 degrees.
3. Arrange beef in ungreased 12x8-inch (2-quart) baking dish and top with carrots and onions.
4. In medium bowl, combine gravy, tomatoes, 1/4 teaspoon thyme and pepper; mix well.
5. Spoon over beef and vegetables and cover with foil.
6. Bake at 325 degrees for 2 hours.
7. In medium saucepan, bring water and margarine to a boil.
8. Remove from heat.
9. Stir in potato flakes, milk, parsley, salt and 1/4 teaspoon thyme.
10. Add egg and mix well.
11. Uncover baking dish and spoon or pipe potato mixture over hot mixture.
12. Sprinkle with paprika.
13. Bake, uncovered, an additional 30 to 35 minutes or until potatoes are set and light golden brown.