Swiss Steak-Sour Cream Casserole
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Description
Caseroles, casseroles, why do we love them? The warmth, the comfort when the weather is bad, the multitude of flavors, take your pick.
Ingredients
- 2 teaspoons olive or vegetable oil
- 1 cup diced onions
- 1 cup sliced mushroom caps
- 2 teaspoons all-purpose flour
- 1 1/2 cups water
- 2 envelopes instant beef broth and seasoning mix
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon paprika
- Dash of pepper
- 4 (5 ounce) beef top or bottom round steaks, broiled until rare
- 1/2 cup sour cream
- 1 tablespoon chopped fresh parsley
Methods/steps
- Preheat oven to 350°F.
- heat the oil in a 10-inch nonstick skillet. saute, onions and mushrooms, stirring occasionally, until onions are translucent. Sprinkle flour over vegetables and continue to cook, stirring constantly, for 1 minute. gradually stir in the water. Add the broth mix, stirring constantly, bring to just a boil. Reduce heat and allow to simmer until mixture thickens.
- Stir in the cheese, Worcestershire sauce, paprika and pepper, remove from heat. Place the steaks into a 2-quart casserole dish, pour vegetable sauce over the meat, cover and bake for 45 minutes. Remove steaks from casserole dish and set aside.
- Spoon 2 tablespoons of the vegetable sauce into the sour cream, stir to combine. Pour this sour cream mixture into the casserole dish and stir until well blended. Return steaks to the casserole and serve sprinkled with parsley.
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