danish-style sour cream swiss steak
In Denmark, this dish is called Schweizersteg Med Surflde. The creamy sauce is delicious and helps to keep the beef moist and tender during cooking. Round steak can be a tough cut of beef, so cooking it slowly at a lower heat level is the key to tenderizing it. It's great with a side of potatoes, because the pan sauce is good drizzled over cooked potatoes (or plain white rice).
prep time
10 Min
cook time
1 Hr 40 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1/4 cup - all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 pounds beef bottom round or top round steak, cut into 4 equal portions
- 3 tablespoons unsalted butter
- 1/2 small onion, chopped
- 3 tablespoons tomato puree
- 1 teaspoon dill weed
- 1 teaspoon paprika
- 1/2 teaspoon ground mustard
- 1 teaspoon beef bouillon granules (or 1 beef bouillon cube)
- 1 1/2 cups - water
- 1 cup - sour cream
How To Make danish-style sour cream swiss steak
-
Step 1Mix flour, salt and pepper together. Dredge the beef in the seasoned flour.
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Step 2Heat the butter in a large skillet, and brown the steak in the melted butter, about 3 to 4 minutes each side.
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Step 3Add onion, tomato pureé, dill weed, paprika, ground mustard, beef bouillon, and 1 cup water. Bring to a boil.
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Step 4Once it reaches a boil, reduce heat to a simmer. Cover skillet, and simmer for 1 to 1 1/2 hours. (Check the water level occasionally, and add about 1/4 to 1/2 cup water as needed if liquids begin to boil away).
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Step 5Stir sour cream into the pan sauce, cover, and simmer 1/2 hour longer.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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