Potato-Topped Oven Swiss Steak

 

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

1

box (7.2 oz) Betty Crocker® butter & herb seasoned mashed potatoes (2 pouches)

2 1/2

cups water

1 1/3

cups milk

1/4

cup butter or margarine

1

egg, beaten

• 1 Heat oven to 325°F. In ungreased 13x9-inch (3-quart) glass baking dish, arrange beef in single layer. Top with carrots and onion.
• 2 In medium bowl, mix tomatoes and gravy; spoon over beef and vegetables. Cover with foil; bake 2 hours.
• 3 In 3-quart saucepan, make both pouches of potatoes as directed on box using water, milk and butter. Stir in egg until well blended.
• 4 Remove baking dish from oven. Uncover; spoon or pipe potato mixture over hot mixture. Return to oven; bake uncovered 15 to 20 minutes longer or until potatoes are set and light golden brown.