Danish-Style Sour Cream Swiss Steak

Vickie Parks


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).


☆☆☆☆☆ 0 votes

10 Min
1 Hr 40 Min
Stove Top


  • 1/4 cup
    all-purpose flour
  • 1/2 tsp
  • 1/4 tsp
    black pepper
  • 2 lb
    beef bottom round or top round steak, cut into 4 equal portions
  • 3 Tbsp
    unsalted butter
  • 1/2 small
    onion, chopped
  • 3 Tbsp
    tomato puree
  • 1 tsp
    dill weed
  • 1 tsp
  • 1/2 tsp
    ground mustard
  • 1 tsp
    beef bouillon granules (or 1 beef bouillon cube)
  • 1 1/2 cups
  • 1 cup
    sour cream

How to Make Danish-Style Sour Cream Swiss Steak


  1. Mix flour, salt and pepper together. Dredge the beef in the seasoned flour.
  2. Heat the butter in a large skillet, and brown the steak in the melted butter, about 3 to 4 minutes each side.
  3. Add onion, tomato pureé, dill weed, paprika, ground mustard, beef bouillon, and 1 cup water. Bring to a boil.
  4. Once 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).
  5. Stir sour cream into the pan sauce, cover, and simmer 1/2 hour longer.

Printable Recipe Card

About Danish-Style Sour Cream Swiss Steak

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Scandinavian
Dietary Needs: Low Carb

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