Sour Cream Swiss Steak Recipes

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat., In a large skillet, brown beef in butter on both sides. Transfer to a 3-qt. slow cooker; top with onion. Combine soup and water; pour over onion. Cover and cook on low for 8-10 hours or until meat is tender. Serve with noodles.

Steps:

• In a large skillet, saute carrots in 1 tablespoon oil until crisp-tender; remove and set aside. Cut meat into four pieces. Add meat and remaining oil to skillet; cook over medium-high heat until browned on both sides. Add tomatoes, tomato sauce, sugar and oregano; cover and simmer for 1 hour. , Add the onion, celery, mushrooms and carrots; cover and simmer for 45 minutes or until the meat and vegetables are tender. Thicken if desired. Serve with noodles.

Steps:

• Dredge steak pieces in flour. In a large skillet, brown steak pieces in vegetable oil. Remove and place in bottom of crock pot.
• In a medium size bowl mix all remaining ingredients EXCEPT sour cream. (Do not drain tomatoes.) Pour mixture over steak in pot.
• Turn crock pot on high for 1st hour. Turn to low for remaining 3 to 4 hours.
• Mix in sour cream during last 30 minutes of crock pot cooking time.
• Note: If thicker gravy is desired: In a small bowl mix together 1 tablespoon cornstarch with 2 tablespoons of cold water and mix into pot jucies 5 minutes before serving.
• Wonderful served over mashed potatoes!
• Enjoy!

Steps:

• 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 steak into a greased 2 1/2 quart baking dish; add sour cream mixture.
• Cover and bake at 325 for 1 1/2 hours or until tender.
• Sprinkle with paprika if desired.

Steps:

• Set oven to 300 degrees.
• Cut the steaks into serving-size pieces.
• Lightly dust the beef pieces with flour, then pound with a meat mallet until thin and flattened.
• In a small cup mix together salt, cayenne, black pepper (if using) paprika and dry mustard powder, then season the flattened beef with the spice mixture.
• Heat oil and butter in a large oven-proof skillet over medium heat.
• Add in the steaks and lighty brown/sear on one side, turn over and brown on the other side; transfer to a plate.
• Add in onions and garlic; saute for about 3 minutes, scraping up any browned bits on the bottom of the skillet with a wooden spoon.
• In a bowl mix together sour cream, water, soy sauce and brown sugar, then add to the skillet; mix to combine with the onion/garlic mixture.
• Return the steaks back to the skillet.
• Sprinkle lightly with Parmesan cheese.
• Cover the skillet and bake in oven at 325 degrees for about 30-45 minutes, or until tender.

Steps:

• Cut venison into 2 inch pieces.
• Melt fat in heavy skillet. Add meat and garlic and saute until brown on all sides.
• Arrange meat in 2 quart casserole.
• Put onions in skillet and cook 2 minutes in remaining fat.
• Add to onions the water, juices, bay leaf, peppercorns and salt.
• Pour this mixture over venison in casserole.
• Bake in slow oven 325 degrees for 1-2 hours or until meat is tender.
• Melt butter in fry pan, stir in flour. Stir constantly until smooth.
• Add sour cream and cook at low temperature for five minutes.
• Pour over meat in casserole.
• Serve immediately with buttered noodles or plain noodles.

Steps:

• Trim fat and bone from meat. Cut into serving-size pieces and place on waxed paper. Mix flour, mustard, salt, thyme, and pepper. Sprinkle all of it over meat on both sides.
• Cover with another sheet of waxed paper and pound meat using a mallet until flour is worked into the meat and does not fall off when pieces are picked up.
• Heat butter and oil in a heavy casserole or Dutch oven. Brown meat pieces on both sides. Add tomatoes, onion, celery, carrots and brown sugar.
• Cover and simmer or bake for 1 1/2 hours or until very tender. Stir sour cream into gravy just before serving.
• Eat hearty!

Steps:

• In a large resealable plastic bag, combine 2 tablespoons flour, salt, pepper and paprika; add beef and toss to coat. In a skillet, brown beef on all sides in oil. Add the onion, mushrooms, garlic, 1/2 cup water, brown sugar, soy sauce and mustard; cover and simmer for 10-15 minutes or until meat is tender. Remove meat to a serving platter and keep warm., Combine remaining flour and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in sour cream. Heat gently (do not boil). Serve beef and sauce over noodles.

Steps:

• Mix salt and pepper with the flour and pound it into the steak.
• Brown the steak in the butter.
• Add onion, tomato pureé and some water and bouillon.
• Cover and simmer 1 hour over low heat, or bake 1 hour at 250 degrees fahrenheit in a preheated oven.
• Add sour cream and mix well.
• Simmer ½ hour longer.