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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 6 |
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One year, after we'd purchased half a beef from a local cattle raiser, I went on a full-scale search for new and different recipes. This is one I found - my family loved it from the very first bite. I've shared it with friends at work, too (I'm a waitress). They agree it's a nice change from regular Swiss steak. My husband and I have three children - boys 25 and 21, and a girl 17. -Barb Benting, Grand Rapids, Michigan Ingredients:
1/3 cup king arthur unbleached all-purpose flour |
1-1/2 teaspoons each salt, pepper, paprika and ground mustard |
3 pounds beef top round steak, cut into serving-size pieces |
3 tablespoons canola oil |
3 tablespoons butter |
1-1/2 cups water |
1-1/2 cups (12 ounces) sour cream |
1 cup finely chopped onion |
2 garlic cloves, minced |
1/3 cup soy sauce |
1/4 to 1/3 cup packed brown sugar |
3 tablespoons king arthur unbleached all-purpose flour |
additional paprika, optional |
Directions:
1. In a shallow bowl, combine flour, salt, pepper, paprika and mustard; dredge the steak.
2. In a large skillet, heat oil and butter. Cook steak on both sides until browned. Carefully add water; cover and simmer for 30 minutes.
3. In a bowl, combine the sour cream, onion, garlic, soy sauce, brown sugar and flour; stir until smooth. Transfer steaks to a greased 2-1/2-qt. baking dish; add sour cream mixture.
4. Cover and bake at 325° for 1-1/2 hours or until tender. Sprinkle with paprika if desired. Yield: 6-8 servings.
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