Recipe for Swiss Steak-Sour Cream Casserole


    Swiss Steak-Sour Cream Casserole

    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

    Preheat oven to 350 degrees F.

    In 10-inch nonstick skillet heat oil; add onions and mushrooms and saute.

    e, stirring, until onions are translucent. Sprinkle flour over vegetables and cook, stirring constantly, for 1 minute; gradually stir in water. Add broth mix, and stirring constantly, bring to a boil. Reduce heat and let simmer until mixture thickens.

    Stir in cheese, Worcestershire sauce, paprika and pepper and remove from heat. Transfer steaks to 2-quart casserole and pour vegetable sauce over meat; cover and bake until steaks are tender, about 45 minutes.

    Remove steaks from casserole and set aside.

    Spoon 2 tablespoons of vegetable sauce into sour cream and stir to combine; pour sour cream mixture into casserole and stir until well blended. Return steaks to casserole and serve sprinkled with parsley.

    Yield: 4 servings

    287 calories each serving

    NOTE: Plain yogurt can be substituted for the sour cream.