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
- 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
- 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.
Originally published as Sour Cream Swiss Steak in Country Woman September/October 1998, p31
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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