Swiss Steak-Sour Cream Casserole

Yield: 4 servings

Ingredients

• 2 teaspoons olive or vegetable oil
• 1 cup diced onions
• 1 cup sliced mushroom caps
• 2 teaspoons all-purpose flour
• 1 1/2 cups water
• 2 envelopes instant beef broth and seasoning mix
• 1 tablespoon grated Parmesan cheese
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon paprika
• Dash of pepper
• 4 (5 ounce) beef top or bottom round steaks, broiled until rare
• 1/2 cup sour cream
• 1 tablespoon chopped fresh parsley

Instructions

1. Heat oven to 350 degrees F.
2. In 10 inch nonstick skillet heat oil; add onions and mushrooms and sauté, stirring, until onions are translucent.
3. Sprinkle flour over vegetables and cook, stirring constantly, for 1 minute; gradually stir in water.
4. Add broth mix, and stirring constantly, bring to a boil. Reduce heat and let simmer until mixture thickens.
5. Stir in cheese, Worcestershire sauce, paprika and pepper and remove from heat.
6. Transfer steaks to a 2 quart casserole and pour vegetable sauce over meat; cover and bake until steaks are tender, about 45 minutes.
7. Remove steaks from casserole and set aside.
8. Spoon 2 tablespoons of vegetable sauce into sour cream and stir to combine; pour sour cream mixture into casserole and stir until well blended.
9. Return steaks to casserole and serve sprinkled with parsley.

Notes

Plain yogurt can be substituted for the sour cream.

Nutrition

Per serving: 287 calories