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Swiss Steak with Sour Cream




Source of Recipe


Marla


List of Ingredients




Swiss Steak with Sour Cream


50 - 6 oz. pieces bottom round steak
1 qt. vegetable oil
3 lb. diced onion
12 oz. flour
2 1/2 Tbsp. paprika
6 qt. beef stock
1 tsp. pepper
1/3 c. Worcestershire sauce
1/2 c. parmesan cheese
1 qt. sour cream

Recipe




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Heat the oil in a large skillet over medium high heat. Once hot, quickly brown the meat in batches, removing it to a large oven casserole. Sauté the onion in the leftover oil in the skillet until it is tender. Reduce the heat to medium and sprinkle in the flour and paprika and mix well. Cook and stir 10 minutes. Add the stock, cook and stir to a boil to thicken the sauce. Add the pepper, Worcestershire sauce and parmesan cheese. Cook and stir to blend. Pour over the steaks, cover and bake at 350 for 2 hours. Remove the meat to serving platter and stir the sour cream into the sauce. Heat through but do not boil. Pour over the steaks to serve.

Heat the oil in a large skillet over medium high heat. Once hot, quickly brown the meat in batches, removing it to a large oven casserole. Sauté the onion in the leftover oil in the skillet until it is tender. Reduce the heat to medium and sprinkle in the flour and paprika and mix well. Cook and stir 10 minutes. Add the stock, cook and stir to a boil to thicken the sauce. Add the pepper, Worcestershire sauce and parmesan cheese. Cook and stir to blend. Pour over the steaks, cover and bake at 350 for 2 hours. Remove the meat to serving platter and stir the sour cream into the sauce. Heat through but do not boil. Pour over the steaks to serve.

Yield 50 - 6 oz. portions