Parsley-Potato Topped Oven Swiss Steak

1 lb Boneless beef round steak,

- cut into 6 pieces 2 ea Carrots, sliced (1 cup)

1 lg Onion, thinly sliced

12 oz Jar home-style beef gravy

14 1/2 oz Can diced peeled tomatoes,

- undrained 1/4 t Dried thyme leaves

1/4 t Pepper

1 1/2 c Water

3 T Margarine or butter

2 1/4 c Mashed potatoes

3/4 c Milk

3 T Finely chopped fresh parsley

1/4 t Salt

1/4 t Dried thyme leaves

1 ea Egg, beaten

Paprika

1. Heat oven to 325 degrees. Arrange beef in ungreased 12x8-inch

(2-quart) baking dish. Top with carrots and onions.

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 degrees 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 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: 350 Calories, 13 g Fat, 710 mg Sodium