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Swiss Steak with Sour Cream Recipe

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This recipe for Swiss Steak with Sour Cream is from Served with Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 lbs pieces of top round steak or bottom round
1/2 tsp salt
1/8 tsp pepper
2 T flour
2 T shortening
2 large onions sliced
1 small can mushrooms
1/8 tsp thyme
Dash paprika
1 large or 2 small bay leaves
1/4 tsp marjoram
1 - 10 1/2 oz Consomme soup
2 dozen pearl onions
1 pt sour cream
Directions:
Directions:
Sprinkle about 1/2 tsp salt and 1/8 tsp pepper on one side and pound it in with the blunt side of a kitchen knife Then sprinkle about 2 T. flour on same side and pound it in also. It is best to do this in stages. Turn the meat over and repeat the salt, pepper and flour procedure. Be sure you pound the meat well. Pounding helps to tenderize a not too tender cut. Now melt 2 T shortening or oil in a deep heavy kettle and brown the meat on both sides. Remove the meat from the pot and sauté. Use 1 small can mushrooms. Add onions and brown also. Replace the meat in the big kettle. Season with salt, cloves, bay leaves, majoram, thyme and paprika.

Add consomme soup. Cover the kettle and simmer the meat slowly (never let it boil or the meat will become tough and stringy) For about 3 hours or until the meat is tender. Don't try to hurry the cooking. To be fork tender, moist, and lucious Swiss Steak takes time. Peel about 2 dozen pearl onions and cook so they are done with the meat. Lay meat slices in a serving casserole. Thicken the gravy removing any extra fat that is on the surface first. Stir in sour cream, pour gravy around the meat.. Drain the onions and toss in melted butter, spoon them around the edge of the platter. Sprinkle with paprika.
Number Of Servings:
Number Of Servings:
8

 

 

 

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