Recipe - Parsley-Potato Topped Oven Swiss Steak

SWISS STEAK
1 pound Boneless beef round steak,
cut into 6 pieces
2 Carrots, cut or sliced up (1 cup)
1 lg Onion, thinly cut or sliced up
12 ounce Jar homestyle beef gravy
14 One half ounce Can minced peeled tomatoes,
undrained
One fourth teaspoon Dried thyme leaves
One fourth teaspoon Pepper

TOPPING
1 One half cup Water
3 tablespoon Margarine or butter
2 One fourth cup Mashed potatoes
Three fourths cup Milk
3 tablespoon Finely chopped fresh parsley
One fourth teaspoon Salt
One fourth teaspoon Dried thyme leaves
1 Egg, beaten
Paprika

1. Heat oven to 325 degrees. Arrange beef in ungreased 12x8inch (2quart)
baking dish. Top with carrots and onions.

2. In medium bowl, combine gravy, tomatoes, One fourth 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 One fourth 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 MMRecipes Digest by Paula demoness@bellatlantic.net on Aug
14, 1998