Sour Cream Swiss Steak Recipe
One year, after we'd purchased half a beef from a local cattle raiser, I went on a full-scale search for new and different recipes. This is one I found - my family loved it from the very first bite. I've shared it with friends at work, too (I'm a waitress). They agree it's a nice change from regular Swiss steak. My husband and I have three children - boys 25 and 21, and a girl 17. -Barb Benting, Grand Rapids, Michigan
One year, after we'd purchased half a beef from a local cattle raiser, I went on a full-scale search for new and different recipes. This is one I found - my family loved it from the very first bite. I've shared it with friends at work, too (I'm a waitress). They agree it's a nice change from regular Swiss steak. My husband and I have three children - boys 25 and 21, and a girl 17. -Barb Benting, Grand Rapids, Michigan
- 1/3 cup soy sauce
- 2 garlic cloves minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/3 cup all-purpose flour
- 3 tablespoons canola oil
- 1-1/2 cups water
- 1 cup finely chopped onion
- 1-1/2 teaspoons each salt pepper paprika and ground mustard
- 3 pounds beef top round steak cut into serving-size pieces
- 1-1/2 cups (12 ounces) sour cream
- 1/4 to 1/3 cup packed brown sugar
- additional paprika optional
- Carbohydrate 22.2357083737875 g
- Cholesterol 155.865197206541 mg
- Fat 40.3727642836349 g
- Fiber 4.12730211021076 g
- Protein 53.719659542051 g
- Saturated Fat 14.7471709366907 g
- Serving Size 1 1 -8 serving (503g)
- Sodium 315.810426200914 mg
- Sugar 18.1084062635767 g
- Trans Fat 4.57284754119405 g
- Calories 664 calories
Step-by-step
- 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 steaks 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.
My Family's Favorite: Sour Cream Swiss Steak
As a working mom with three kids, finding time to cook a delicious and satisfying meal can feel like a Herculean task. Weeknights are often a whirlwind of homework help, sports practices, and the ever-present demands of modern life. But one dish that always brings my family together – and saves me precious time on busy evenings – is my go-to Sour Cream Swiss Steak. It's a recipe that's been a staple in our home for years, passed down from a friend and perfected through countless family dinners.
The beauty of this recipe lies in its simplicity and versatility. The rich, savory flavors of the tender beef, perfectly complemented by the creamy sour cream sauce, make it a crowd-pleaser every time. It's the kind of dish that's hearty enough to satisfy even the hungriest teenagers, yet elegant enough to serve to guests. And the best part? Much of the preparation can be done ahead of time, allowing me to spend less time in the kitchen and more time connecting with my loved ones.
I remember the first time I made this dish. We’d just purchased half a beef from a local rancher, and I was determined to find creative ways to use the abundant meat. I stumbled upon this recipe and, skeptical at first, decided to give it a try. The result? A resounding success! My kids, who are notoriously picky eaters, cleaned their plates. My husband, a man of few words, simply smiled and asked for seconds. From that day forward, Sour Cream Swiss Steak became a regular fixture on our dinner rotation.
Over the years, I’ve shared this recipe with countless friends and family members, each one as delighted by its simple elegance as I am. It’s become a tradition, a comforting dish that brings a touch of home-cooked warmth to our busy lives. The secret, I believe, lies in the combination of flavors. The slight tang of the sour cream beautifully balances the richness of the beef, while the subtle spice of the paprika adds a depth that keeps it interesting. And the best part is that it’s wonderfully adaptable. Feel free to experiment with different cuts of beef, or add your own favorite vegetables for a heartier meal.
Tips for Success:
- Marinate the beef: For an even more tender and flavorful steak, marinate the beef in a mixture of soy sauce, garlic, and brown sugar for at least 30 minutes before cooking.
- Use quality ingredients: The flavor of this dish truly shines when you use high-quality ingredients. Look for a tender cut of beef, such as top round, and use fresh, flavorful onions and garlic.
- Don't overcook the steak: Overcooked beef will be tough and dry. Aim for a medium-rare to medium doneness, ensuring the center is still slightly pink.
- Make it ahead: The sour cream sauce can be prepared ahead of time and stored in the refrigerator until you're ready to assemble the dish. This will save you time on busy weeknights.
This Sour Cream Swiss Steak is more than just a recipe; it’s a cherished family tradition, a testament to the simple joys of good food and good company. It's a comfort food that brings warmth and happiness to our table, reminding us that even amidst the chaos of daily life, there's always time for a delicious, homemade meal shared with the people we love.
So, gather your ingredients, put on some music, and get ready to create a culinary masterpiece that your family will adore. This Sour Cream Swiss Steak is guaranteed to become a beloved classic in your home, too. Enjoy!
