Swiss Steak With Sour Cream En Casserole
|Olive oil/Vegetable oil||2 Teaspoon|
|Diced onion||1 Cup (16 tbs)|
|Sliced mushrooms||1 Cup (16 tbs)|
|All purpose flour||2 Teaspoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Instant beef broth and seasoning mix||2 Packet|
|Grated parmesan cheese||1 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Beef steak||20 Ounce|
|Sour cream||6 Tablespoon|
|Chopped parsley||1 Tablespoon|
Preheat oven to 350Â°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 sprinkled with parsley.