Swiss steak and sour cream casserole
Casseroles, casseroles, why do we love them? The warmth, the comfort when the weather is bad, the multitude of flavors, take your pick.
Ingredients
2 teaspoons cooking oil
1 cup onion (diced)
1 cup mushroom (sliced, no stems)
2 teaspoons flour (all purpose)
1 1⁄2 cups water
2 packages broth (instant beef broth and seasoning mix)
1 tablespoon cheese (grated Parmesan)
1 teaspoon Worcestershire sauce
1⁄4 teaspoon paprika (ground)
1 pinch pepper
1⁄2 cup sour cream
1 tablespoon parsley (fresh leaves, finely chopped)
1 1⁄4 pounds beef (4 steaks)
salt (to taste)
Instructions
- Preheat oven to 350°F.
- Heat the oil in a 10-inch nonstick skillet. saute, onions and mushrooms, stirring occasionally, until onions are translucent. Sprinkle flour over vegetables and continue to cook, stirring constantly, for 1 minute. gradually stir in the water. Add the broth mix, stirring constantly, bring to just a boil. Reduce heat and allow to simmer until mixture thickens.
- Stir in the cheese, Worcestershire sauce, paprika and pepper, remove from heat. Place the steaks into a 2-quart casserole dish, pour vegetable sauce over the meat, cover and bake for 45 minutes. Remove steaks from casserole dish and set aside.
- Spoon 2 tablespoons of the vegetable sauce into the sour cream, stir to combine. Pour this sour cream mixture into the casserole dish and stir until well blended. Return steaks to the casserole and serve sprinkled with parsley.
Yield
4 servings
Preparation time
15 minutes
Cooking time
50 minutes
Total time
1 hour, 5 minutes
Source
easy, bake
casseroles, pot-luck dinners
International food recipes
Food in the World
Food in the World