Sour Cream Swiss Steak

Name: Sour Cream Swiss Steak
Prep time: 50 min
Cook time: 1 h 30 min
Total time: 2 h 20 min
Yield: 8 servings.
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 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

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

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 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.

Nutrition Facts

1 seving: 460 calories, 23g fat (10g saturated fat), 137mg cholesterol, 1173mg sodium, 17g carbohydrate (10g sugars, 1g fiber), 43g protein.

Originally published as Sour Cream Swiss Steak in Country Woman September/October 1998

Reviews

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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.
TexasCookie

Oct 20, 2012

Absolutely delicious, even better than I had hoped for based on the good reviews. Just make it, you won't be sorry!
naja_n_veda

Dec 12, 2011

Tried this recipe on a whim because I had some steaks that needed to be cooked and I didn't just want plain. My family LOVED them!! Even my super picky young kids. I must say, though, that I took a shortcut and didn't simmer the steaks in the pan for 30 min with the water. Instead after browning them, I put them right in the pan for baking and baked them for 3 hours on 265.
Sask Mom

Nov 6, 2011

My family really enjoyed this recipe, next time I won't add as much sugar. Very tasty