Swiss Steak with Sour Cream En Casserole
|Olive oil/Vegetable oil||2 Teaspoon|
|Sliced mushroom||1 Cup (16 tbs)|
|All purpose flour||2 Teaspoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Instant chicken broth and seasoning mix||2 Tablespoon (2 Packets)|
|Parmesan cheese||1 Tablespoon, grated|
|Worcestershire sauce||1 Teaspoon|
|Sour cream||1 Cup (16 tbs)|
Preheat oven to 350°F.
In 10-inch nonstick skillet heat oil; add onions and mushrooms and saute, stirring, until onions are translucent.
Sprinkle flour over vegetables and cook, stirring constantly, for 1 minute; gradually stir in water.
Add broth mix and, stirring constantly, bring to a boil.
Reduce heat and let simmer until mixture thickens.
Stir in cheese, Worcestershire sauce, paprika, and pepper and remove from heat.
Transfer steaks to 2-quart casserole and pour vegetable sauce over meat; cover and bake until steaks are tender, about 45 minutes.
Remove steaks from casserole and set aside.
Spoon 2 tablespoons of vegetable sauce into sour cream and stir to combine; pour sour cream mixture into casserole and stir until well blended.
Return steaks to casserole and serve.