POTATO-TOPPED OVEN SWISS STEAK

Potato-Topped Oven Swiss Steak image

For a special touch and a great way to soak up sauce, surround roasted steak and vegetables with a swirl of instant mashed potatoes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 2h35m

Yield 8

Number Of Ingredients 10

Ingredients

1 1/2 lb boneless beef round steak (1/2 inch thick), cut into pieces
3 medium carrots, sliced (1 1/2 cups)
1 large onion, cut into thin wedges (2 cups)
1 can (14.5 oz) diced tomatoes with Italian herbs, undrained
1 jar (12 oz) beef gravy
2 pouches (4.7 oz each) Betty Crocker™ butter & herb seasoned mashed potatoes
4 cups water
1 1/2 cups milk
6 tablespoons butter or margarine
1 egg, beaten

Steps:

Heat oven to 325°F. In ungreased 13x9-inch (3-quart) glass baking dish, arrange beef in single layer. Top with carrots and onion.
In medium bowl, mix tomatoes and gravy; spoon over beef and vegetables. Cover with foil; bake 2 hours.
In 3-quart saucepan, make potatoes as directed on pouch using water, milk and butter. Stir in egg until well blended.
Remove baking dish from oven. Uncover; spoon potato mixture over hot meat mixture. Return to oven; bake uncovered 15 to 20 minutes longer or until potatoes are set.

Nutrition Facts : Calories 320, Carbohydrate 16 g, Cholesterol 115 mg, Fat 2 1/2, Fiber 2 g, Protein 30 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 5 g, TransFat 1/2 g