Swiss Steak-Sour Cream Casserole
Tender round steaks braised in a savory mushroom and onion sauce enriched with sour cream.
Ingredients
- 2 tsp olive oil or vegetable oil
- 1 cup diced onions
- 1 cup sliced mushroom caps
- 2 tsp all-purpose flour
- 1 0.5 cup water
- 2 envelopes instant beef broth and seasoning mix
- 1 tbsp Parmesan cheese, grated
- 1 tsp Worcestershire sauce
- 0.3 tsp paprika
- 4 pieces (5 oz each) beef top or bottom round steaks, broiled until rare
- 0.5 cup sour cream
- 1 tbsp fresh parsley, chopped
Instructions
- 1
Preheat oven to 350°F. In a 10-inch nonstick skillet, heat oil; sauté onions and mushrooms until onions are translucent.
- 2
Sprinkle flour over vegetables and cook, stirring constantly, for 1 minute. Gradually stir in water. Add broth mix and bring to a boil, stirring constantly, until mixture thickens.
- 3
Stir in Parmesan, Worcestershire sauce, paprika, and pepper. Remove from heat.
- 4
Transfer broiled steaks to a 2-quart casserole and pour vegetable sauce over meat. Cover and bake about 45 minutes until steaks are tender.
- 5
Remove steaks and set aside. Stir 2 tablespoons of sauce into sour cream, then pour sour cream mixture into casserole and blend. Return steaks to casserole and serve sprinkled with parsley. Serves 4.
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