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Sour Cream Swiss Steak Recipe

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One year, after we'd purchased half a beef from a local cattle raiser, I went on a full-scale search for new and different recipes. This is one I found - my family loved it from the very first bite. I've shared it with friends at work, too (I'm a waitress). They agree it's a nice change from regular Swiss steak. My husband and I have three children - boys 25 and 21, and a girl 17. -Barb Benting, Grand Rapids, Michigan

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6-8 Servings
Prep: 50 min. Bake: 1-1/2 hours

Ingredients

1/3 cup all-purpose flour
1-1/2 teaspoons each salt, pepper, paprika and ground mustard
3 pounds beef top round steak, cut into serving-size pieces
3 tablespoons canola oil
3 tablespoons butter
1-1/2 cups water
1-1/2 cups (12 ounces) 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

Directions

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 steaks to a greased 2-1/2-qt. baking dish; add sour cream mixture.
Cover and bake at 325° for 1-1/2 hours or until tender. Sprinkle with paprika if desired. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 each) equals 460 calories, 23 g fat (10 g saturated fat), 137 mg cholesterol, 1,173 mg sodium, 17 g carbohydrate, 1 g fiber, 43 g protein.

Sour Cream Swiss Steak published in Country Woman September/October 1998, p31

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