Swiss Steak-Sour Cream Casserole Recipe
Ingredients:
- 2 teaspoons olive or vegetable oil
- 1 cup diced onions
- 1 cup sliced mushroom caps
- 2 teaspoons all-purpose flour
- 1 1/2 cups water
- 2 envelopes instant beef broth and seasoning mix
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon paprika
- Dash of pepper
- 4 (5 ounce) beef top or bottom round steaks, broiled until rare
- 1/2 cup sour cream
- 1 tablespoon chopped fresh parsley
Directions:
- Preheat oven to 350 degrees 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.
- Yield: 4 servings