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Parsley-Potato Topped Oven Swiss Steak |
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Serves: 6
Print this Recipe
Prep Time: 20 minutes (ready in 2 hours 55 minutes) - Yield: 6 servings
SWISS STEAK
1 pound boneless beef top round steaks (1/2 inch thick), cut into 6 pieces
2 carrots, sliced (1 cup)
1 large onion, halved, thinly sliced
1 (12-ounce) jar home-style beef gravy
1 (14 1/2-ounce) can diced tomatoes, undrained
1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
TOPPING
1 1/2 cups water
3 tablespoons margarine or butter
2 1/2 cups mashed instant potato flakes
3/4 cup milk
3 tablespoons finely chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon dried thyme leaves
1 egg, beaten
Paprika
1. Heat oven to 325°F. Arrange beef in ungreased 12x8-inch (2-quart) baking dish. Top with carrots and onion.
2. In medium bowl, combine gravy, tomatoes, 1/4 teaspoon thyme and pepper; mix well. Spoon over beef and vegetables. Cover with foil. Bake at 325°F. 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 1/4 teaspoon thyme. Add egg; mix well.
4. Uncover baking dish; spoon or pipe potato mixture over hot steak 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: Serving Size: 1/6 of Recipe * Calories: 350 * Calories from Fat: 120 * % Daily Value: Total Fat: 13 g 20% * Saturated Fat: 4 g 20% * Cholesterol: 80 mg 27% * Sodium: 700 mg 29% * Total Carbohydrate: 34 g 11% * Dietary Fiber: 4 g 16% * Sugars: 6 g * Protein: 23 g * Vitamin A: 150% * Vitamin C: 20% * Calcium: 10% * Iron: 20% * Dietary Exchanges: 2 Starch, 1 Vegetable, 2 Lean Meat, 1 Fat or 2 Carbohydrate, 1 Vegetable, 2 Lean Meat, 1 Fat
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Cook's Note: Rest the Roast
Cook's Note: Carving a Rib Roast
Cook's Note: Gravy Tip
Cook's Note: Checking for Doneness
Cook's Note: Slicing a Roast
Timetable for Broiling Steak
Cook's Note: Marinate for Flavor and Tenderness
Five Popular Steaks
Cook's Note: Rare Steak or Roast is Okay
Cook's Note: Grilling Steak
Timetable for Grilling Steak
Cook's Note: Well Done is Done Well
Cook's Note: Lighten Up
Cook's Note: Freezing Meat
Timetable for Roasting Veal
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