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Sour Cream Swiss Steak
1/3 cup all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 1/2 teaspoons paprika
1 1/2 teaspoons ground mustard
1 (3 pound) boneless round steak, cut into serving-size pieces
3 tablespoons vegetable oil
3 tablespoons butter or margarine
1 1/2 cups water
1 1/2 cups sour cream
1 cup finely-chopped onion
2 garlic cloves, minced
1/3 cup soy sauce
1/4 to 1/3 cup packed brown sugar
3 tablespoons all-purpose flour
Additional paprika (optional)
In a shallow bowl, combine flour, salt, pepper, paprika and mustard; dredge the steak.
In a large skillet, heat oil and butter. Cook steak on both sides until browned. Carefully add water; cover and simmer for 30 minutes.
In a bowl combine the sour cream, onion, garlic, soy sauce, brown sugar and flour; stir until smooth.
Transfer steak to a greased 2 1/2-quart baking dish; add sour cream mixture.
Cover and bake at 325 degrees F for 1 1/2 hours or until tender.
Sprinkle with paprika if desired.
Yield: 6 to 8 servings
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