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Prep 20min
Total2hr35min
Servings8
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Ingredients
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
Topping
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
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Steps
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 potatoes as directed on pouch using water, milk and butter. Stir in egg until well blended.
4
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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Enjoy this casserole with a crisp salad. Toss purchased salad greens, sliced fresh strawberries and slivered almonds with a balsamic vinaigrette.
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