Creamy Swiss Steak - Auntie's

Name: Creamy Swiss Steak - Auntie's
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 1/3 c flour; 1 1/2 tsp of each - salt, pepper, paprika, ground mustard; 3 lb beef top round steak, cut into serving size pieces; 3 Tbsp oil; 3 Tbsp butter; 1 1/2 c water; SOUR CREAM SAUCE; 1 1/2 c sour cream; 1/3 c soy sauce; 1 c onion, chopped fine; 2 - 3 clove garlic, minced; 2 - 3 Tbsp brown sugar; 3 Tbsp flour

By Cassie *
@1lovetocook1x

This is my Aunts recipe...

It is a very flavorful dish, and you can cut it with a fork...I serve it with creamy garlic mashed potatoes..

You may think the ingredients are a bit unusual, but believe me they work..

I have made this steak for invited guests, and I am always asked for recipe. It smells wonderful while baking too!

A nice change from plain old Swiss steak..

Enjoy!

My pictures.

Rating:

★★★★★ 5 votes5

Comments:

21 Comments

Serves:

Prep:

45 Min

Cook:

1 Hr 30 Min

Ingredients

Add to Grocery List

1/3 c

flour
1 1/2 tsp

of each - salt, pepper, paprika, ground mustard
3 lb

beef top round steak, cut into serving size pieces
3 Tbsp

oil
3 Tbsp

butter
1 1/2 c

water
SOUR CREAM SAUCE
1 1/2 c

sour cream
1/3 c

soy sauce
1 c

onion, chopped fine
2 - 3 clove

garlic, minced
2 - 3 Tbsp

brown sugar
3 Tbsp

flour

How to Make Creamy Swiss Steak - Auntie's

Step-by-Step

In a bowl, blend the spices and flour.

Coat each piece of steak with the mixture.
In a large skillet, heat the oil and butter over medium to medium high heat.
Brown the steaks on both sides.
Slowly add the water to the pan, cover and simmer for 30 minutes.
While the steak is simmering; mix the sauce ingredients thoroughly.
In a greased 2 - 2 1/2 quart baking dish; transfer the steaks.

Add about 1/2 cup of the meat juices to the sauce, stir till well blended.
Pour the sauce over the steak; cover and bake for 1 1/2 hours at 325 degree F.

The steak will be fork tender and delicious..

I have added mushrooms to this and is a tasty addition..
Enjoy!