Tuesday, March 25, 2008

Sour cream swiss steak

This is from Natalie Dupree's New Southern Cooking. It has been a family favorite for years. I have made a few adjustments to lighten it up, but it's still delicious. I like to serve it with garlic mashed potatoes and green beans.

Preheat oven to 300. You'll need an oven proof skillet.

2 lbs top round or boneless chuck steak
2 tbl flour *
1 tsp salt *
1/2 tsp black pepper *
1/2 tsp paprika *
1/2 tsp dry mustard *
* I don't measure any of these ingredients

2-3 tbl olive oil
3 tbl butter (I omit this)
1 medium onion, chopped
2 cloves garlic, chopped
3/4 cup water
3 tbl soy sauce
3 tbl brown sugar
3/4 cup sour cream (I use reduced fat)

Cut the meat into serving pieces. Dust with flour and pound with mallet. (If you're in a hurry, omit pounding and increase baking time.) Season with salt, pepper, paprika, and dry mustard.
Heat oil and brown meat on both sides. Add remaining ingredients. Cover and bake 60-90 minutes or until tender.

No comments:

Post a Comment