Potato Topped Oven Swiss Steak Recipe

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

Preparation

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.

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