Oven Baked Sour Cream Swiss Steak Food

OVEN ROASTED SWISS STEAK

Steps:

• Preheat oven to 325F degrees. Place oven rack on middle position.
• In a shallow bowl or dinner-size plate, mix flour, salt, pepper and garlic.
• Heat oil over medium-high heat in a large ovensafe dutch oven or heavy bottomed pot (one that has a lid).
• Dredge each cube steak on both sides in the flour mixture, shaking off excess. Place steak in heated pan as you go. Brown the steaks on both sides, about 3 minutes per side (you don't want to cook them all the way through). Remove from pan and set aside on a large plate while preparing the sauce.
• In the same pan you cooked the steaks, reduce heat to medium. Add just a little additional oil if necessary. Add sliced onion and cook until softened and golden but not burnt, about 3 minutes. Add minced garlic and cook additional 30 seconds.
• Add ¼ cup of red wine and cook until wine evaporates, about 3 minutes.
• Add tomato paste, smoked paprika, oregano, salt and pepper. Stir to combine.
• Add diced and crushed tomatoes, worcestershire and beef broth. Stir and cook until mixture starts to simmer.
• Add the cube steaks back into the pot and make sure to cover them with the tomato mixture.
• Cover with lid, place in 325F degree oven and cook without checking for 1 hour 45 minutes.
• After this time is up, check and cook, covered again, an additional 15-30 minutes or until most of moisture is evaporated and steaks are covered in reduced tomato mixture.

SOUR CREAM SWISS STEAK

Steps:

• In a shallow bowl, combine 1/3 cup flour, salt, pepper, paprika and ground 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 remaining flour; stir until smooth. Transfer steaks to a greased 2-1/2-qt. baking dish; add sour cream mixture. , Cover and bake at 325° for 1-1/2 hours or until tender. Sprinkle with paprika if desired.

OVEN BAKED SOUR CREAM SWISS STEAK

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.

SCHWEIZERSTEG MED SURFLøDE- DANISH SOUR-CREAM SWISS STEAK

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.

VENISON SWISS STEAK IN SOUR CREAM

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.

CLASSIC SWISS STEAK

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.

SOUR CREAM SWISS STEAK

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.

OVEN SWISS STEAK

Steps:

• Heat oil in large skillet.
• Combine flour, salt and pepper.
• Cut steak into 4 or 5 servings; dredge in flour mixture.
• Brown on both sides in hot oil; remove to large baking dish.
• Place vegetables over steak; pour tomatoes, tomato sauce, water and Worcestershire over all.
• Cover and bake at 350 degrees for 1 1/2- 2 hours, or until meat is tender.
• Serve with sauce spooned over the mashed potatoes.

CREAMY SWISS STEAK

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.

SWISSED BEEF STEAK IN SOUR CREAM GRAVY

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!

CROCK POT - SOUR CREAM SWISS STEAK

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!

OVEN BAKED SWISS STEAK

Steps:

• Preheat oven to 325°.
• Cut meat into 6 serving-size pieces'.
• Combine the flour & seasonings.
• Pound 2 T. of the flour mixture into the meat.
• Heat the shortening in an 10 in., oven-proof skillet.
• Brown the meat on both sides.
• Drain the excess fat from the skillet.
• Add the stewed tomatoes & the other vegetables.
• Sprinkle the worcestershire sauce on top.
• Cover & bake for 1 hour, 15 minutes.
• Remove the meat from skillet & keep warm.
• Skim excess fat from skillet.
• Combine ¼ cup water with the remaing flour mixture & stir into the sauce.
• Cook over medium-high heat, stirring constantly, for 2 miuntes or until thickened.
• Serve meat & sauce over hot rice or noodles.