Swissed Beef Steak In Sour Cream Gravy Food

SWISS STEAK WITH BROWN GRAVY

Steps:

• Cut each steak into the desired serving size, if necessary. Salt and pepper each steak lightly and dredge in flour. Shake off excess. Set aside.
• If you don't have a skillet with ovenproof handles, you can use a Pyrex dish or an earthenware pan with a cover for the oven. Heat a heavy 12-inch skillet (cast iron, if you have one) with a tight-fitting lid over medium heat. Add the vegetable oil. Brown the cube steaks on both sides and set aside.
• Pour off all of the oil except 1/3 cup. Add 1/3 cup of flour to the oil and stir. Allow the mixture ot brown over medium-low heat and stir frequently to prevent it from burning. When the mixture is about the color of peanut butter, add the onion. Stir and allow the onion to cook for about 1 minute.
• Slowly add the beef stock, stirring constantly. Add the Wercestershire sauce and simmer for 5-10 minutes.
• Return the cube steaks to the pan, cover, and bake in a 275 degree oven for one hour.
• Serve with mashed potatoes and your favorite vegetable.

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!

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.

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!

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.

BEEF POT ROAST WITH SOUR CREAM GRAVY

Steps:

• Mix 1 teaspoon of salt with pepper and garlic powder. Grocery stores sell a seasoning mixture of same, which I use 1-1/2 tsp).
• Rub generously over all sides of roast and then coat same with flour.
• On med-high in a large dutch oven, heat oil and brown roast on all sides.
• In same pot with roast, add water and vinegar (I left out) and sprinkle 1 tsp dill weed over roast.
• Cover tightly and simmer 3 hours or until meat is tender. In crockpot, cook 8 hours on low heat.
• One hour before end of cooking, add veggies and season with remaining salt & pepper. (optional zucchini, add 20 minutes before end of cooking time).
• If using crock pot, remove roast, add veggies, return roast, raise heat to med-high and cook for 1 to 1-1/2 hours, add optional zucchini the last 30 minutes.
• Serve with delicious sour cream gravy.
• SOUR CREAM GRAVY.
• Please meat and veggies on warm platter.
• Using a large skillet, transfer 2-3 tbl pan drippings from roast and heat on med-high.
• Add flour one T at a time and mix well with drippings. Heat 2 minutes stirring constantly. Remove from heat.
• Using remaining drippings in pot to make 1 cup liquid, adding water if necessary.
• Over med-high heat, whisk liquid into flour mixture a little at a time to prevent flour clots. (Add optional red wine now).
• Once all liquid is added, bring to a boil for one minute.
• Lower heat, Season with S&P to taste.
• Stir in 1 cup sour cream and 1/2-1 tsp dill weed; heat through.
• Gravy yields 2 cups.

SWISSED STEAK

Steps:

• Pour 1 cup of crushed tomatoes into bottom of the crock pot.
• Add 1 TBS celery, 1/4 of an onion, 1/4 of a bell pepper.
• Cut the cube steaks into 8 pieces.
• Sprinkle the salt and pepper over the cube steak.
• Place the cube steak in the crock pot.
• Add the onions and then the bell peppers on top of the meat.
• Pour the remaining crushed tomatoes over the top of the mixture.
• DO NOT STIR.
• Turn the crock pot on high for 6 hours.
• When the tomatoes, peppers, and onions have cooked down it should be done.
• Gently serve several meat portions to each person.
• Serve it on rice.
• Then spoon some of the sauce over the rice and meat.