Parsley Potato Topped Oven Swiss Steak

Parsley Potato Topped Oven Swiss Steak

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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
  • 1.5 c
  • 3 Tbsp
  • 2.25 c
    mashed potatoes
  • 3/4 c
  • 3 Tbsp
    parsley, finely chopped sprigs
  • 1/4 tsp
  • 1/4 tsp
    thyme leaves, dried
  • 1
    egg, beaten
  • ·
    paprika as needed

How to Make Parsley Potato Topped Oven Swiss Steak


  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.

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About Parsley Potato Topped Oven Swiss Steak

Course/Dish: Beef Steaks and Chops
Other Tag: Quick & Easy

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