Saturday, August 21, 2010

Sour Cream Swiss Steak

1/3 cup flour, 1 1/2 t. each salt, pepper, paprika and ground mustard, 3 pounds boneless round steak, cut into serving-size pieces, 3 T. oil, 3 T. butter, 1 1/2 cups water, 1 1/2 cups (12 oz.) sour cream, 1 cup finely chopped onion, 2 garlic cloves, minced, 1/3 cup soy sauce, 1/4 - 1/3 cup packed brown sugar, 3 T. flour, Additional paprika, optional.

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 steak to a greased 2 1/2 qt. baking dish; add sour cream mixture. Cover and bake at 325 degrees for 1 1/2 hours or until tender. Sprinkle with paprika if desired. Yield: 6 - 8 servings.

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