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Swiss Steak−Sour Cream Casserole
2
1
1
2
1
2
1
1
1
teaspoons olive or vegetable oil
cup diced onions
cup sliced mushroom caps
teaspoons all−purpose flour
1/2 cups water
envelopes instant beef broth and seasoning mix
tablespoon grated Parmesan cheese
teaspoon Worcestershire sauce
/4 teaspoon paprika
Dash of pepper
4
1
1
(5 ounce) beef top or bottom round steaks, broiled until rare
/2 cup sour cream
tablespoon chopped fresh parsley
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
4
−quart casserole and pour vegetable sauce over meat; cover and bake until steaks are tender, about
5 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
Swiss Steak−Sour Cream Casserole
353
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