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Potato-Topped Oven Swiss Steak
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Prep Time:
20 minutes
Total Time:
2 hours 35 minutes
Elevate your meal by serving roasted steak and veggies on a bed of creamy instant mashed potatoes for ultimate saucy satisfaction.
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
Instructions:
  • Preheat oven to 325°F. Place beef in a 13x9-inch (3-quart) glass baking dish. Layer with carrots and onion.
  • Combine the tomatoes and gravy in a medium bowl, then generously spoon the mixture over the beef and vegetables. Cover the dish with foil and bake for 2 hours until tender and flavorful.
  • Prepare the potatoes in a 3-quart saucepan according to the instructions on the pouch by adding water, milk, and butter. Mix in the egg until fully combined.
  • Take the baking dish out of the oven and uncover it. Spoon the potato mixture over the hot meat mixture. Place it back in the oven and bake uncovered for an additional 15 to 20 minutes, or until the potatoes are set.

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