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Sour Cream Swiss Steak

I spent a year searching for new and different beef recipes. This is the dish my family raves about, and they agree that it's a nice change from regular Swiss steak. —Barb Benting, Grand Rapids, Michigan
  • Total Time
    Prep: 50 min. Bake: 1-1/2 hours
  • Makes
    8 servings


  • 1/3 cup plus 3 tablespoons all-purpose flour, divided
  • 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 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
  • Additional paprika, optional


  • In a shallow bowl, combine 1/3 cup flour, salt, pepper, paprika and ground 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 remaining 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.
Nutrition Facts
1 serving: 460 calories, 23g fat (10g saturated fat), 137mg cholesterol, 1173mg sodium, 17g carbohydrate (10g sugars, 1g fiber), 43g protein.

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  • Pamela
    Oct 28, 2020

    I don't currently have a working oven, I wonder if I could get away with covering it and cooking very slowly in an electric skillet?

  • PumpkinSoft
    Oct 30, 2019

    It’s tough to find main entrees that my 3 children, husband and I all like. We all liked this recipe and agreed that it’s a keeper. I prepared exactly as written. I served with homemade Mac and cheese as well as peas.

  • tammyhickman
    Aug 24, 2019

    No comment left

  • Marils
    Sep 26, 2017

    Delicious recipe. Kind of a cross between southern style smothered steak and beef paprikash. @Dorrie, when "mustard" is listed with seasonings (see step 1), especially as a dredge, it is ALWAYS dry mustard, which is also a seasoning. This is a very common practice for frying fish, chicken, pork chops, etc.. Not sure why you were confused. Jar mustard is actually a mustard sauce, with other things in it (also called "prepared mustard.")

  • Dorrie
    Oct 18, 2016

    This recipe, although good, is missing some serious information! Ground mustard...... Dry or in a jar? The ingredients are devided into 2 parts and both call for flour, but it does not specify how much goes into each part? Details people!!!!!

  • gunslinger
    Jan 7, 2016

    Steaks were so tender, gravy delicious over mashed potatoes!

  • acooley
    Jan 7, 2014

    This was delicious. We both enjoyed it a lot and the leftovers heated up really well, too. I may add a bit less brown sugar the next time I make it (maybe down to 1/8 of a cup instead of 1/4) but the sauce was still very good.

  • MelissaJacob
    Sep 28, 2013

    Round steak was much more tender cooking it this way.

  • vewebber58
    Sep 26, 2013

    This appealed to me because it's different from traditional Swiss steak that always seems to have tomatoes in it, which I wasn't overly fond of. I adapted this to use in my slow cooker....sauted the onions in the drippings after browning the meat, then added the steak pieces and simmered it all for thirty minutes. After that I put everything in the cooker and added the sauce mixture. I cooked them on low for about five hours and the meat was falling apart. It made a delicious meal, and leftovers the next day tasted even better!

  • zellko
    Jun 25, 2013

    I make Swiss steak often, but this is a standout! I don't think it has to cook quite that long and I'll probably use less sugar.