Sunday, July 31, 2011
Sour Cream Swiss Steak
I had a rain check from a local store for round steak at $1.99 a lb. that was about to expire so I picked up 15 lbs. this week. We have round steak quite often due to its low price. Round steak generally needs to be cooked for awhile in some kind of liquid for the best results.
I have already posted Steak Cubes with Butter Crumb Dumplings which is one of our favorite round steak recipes. Tonight I made another of our favorites, Sour Cream Swiss Steak.
This recipe comes from New Southern Cooking by Nathalie Dupree, 1986. I have changed it some from the original recipe. For the salt and pepper, I use Spice Island Sea Salt and Pepper Grinder and just grind it until I like the amount. The sauce makes a very good gravy to serve over mashed potatoes, rice or noodles. I served it over mashed potato pancakes with I make with leftover mashed potatoes. I will post that recipe soon. The sauce is on the sweet side so if it is too sweet for you, cut the brown sugar back to 1 1/2 to 2 T.
The recipe calls for a heat-proof skillet. I use an old Corning Ware 11-inch skillet and can get only about 1 1/2 lbs. round steak in it. If a heat-proof skillet is not available or 2 lbs. of steak is needed, just use a regular skillet to brown the steak and transfer everything to a baking pan or dish to bake it.
Sour Cream Swiss Steak
1 1/2 to 2 lbs. round steak, cut into serving size pieces
1/4 c. flour
1 t. paprika
1 t. dry mustard
1 t. salt
1/2 t. freshly ground pepper
1/4 c. vegetable oil or 2 T. oil and 2 T. butter
1 medium onion, chopped or 3 T. dried onion
1 clove garlic, minced
3/4 c. sour cream
3 T. brown sugar
3 T. soy sauce
3/4 c. water
Using a meat mallet, pound the steak pieces on waxed paper until 1/4-inch thick. Combine flour, paprika, dry mustard, salt and pepper in a pie pan. Dredge meat in flour mixture and set aside. In a heat-proof skillet, heat oil or butter and oil until hot. Brown round steak pieces in hot oil and set aside. Drain off any excess oil and wipe out skillet if necessary. Mix together sour cream, brown sugar, and soy sauce in a 1 c. glass measuring cup. Pour mixture into skillet. Measure the water in the same glass measuring cup to rinse out all sour cream and add to sour cream mixture in skillet. Add any excess flour from dredging the steak, and mix well. Return steak pieces to skillet, turning each piece over to get sauce on both sides. Cover and place in a 300 degree oven. Bake 45 minutes to 1 hour until steak is tender. Remove steak to serving platter. Pour sauce into gravy server to pass at table. Makes 4 to 6 servings.
Tomorrow Salad Dressing 2: Recipes using mayonnaise as a base
Linking to Vintage Recipe Thursday,
Hunk of Meat Monday
Recipe Sharing Monday