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Swiss Steak With Sour Cream En Casserole

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  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
  Paprika 1⁄4 Teaspoon
  Pepper 1 Dash
  Beef steak 20 Ounce
  Sour cream 6 Tablespoon
  Chopped parsley 1 Tablespoon

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 sprinkled with parsley.

Recipe Summary

Difficulty Level: 
Side Dish

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Swiss Steak With Sour Cream En Casserole Recipe