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Sour Cream Swiss Steak

 Sour Cream Swiss Steak
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,
6-8 ServingsPrep: 50 min. Bake: 1-1/2 hours


  • 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

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Sour Cream Swiss Steak (continued)

Directions (continued)

  • with paprika if desired. Yield: 6-8 servings.
Nutritional 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.