Parsley Potato Topped Oven Swiss Steak Recipe

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Parsley Potato Topped Oven Swiss Steak

Kitchen Crew


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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
egg, beaten
paprika as needed


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

About this Recipe

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