Recipe For Cooking Swiss Steak-Sour Cream Casserole

Toaster Oven Casseroles :: Beef Casseroles

Swiss Steak-Sour Cream Casserole

2 tea. olive or canola oil
1 C. diced onions
1 C. sliced mushroom caps
2 tea. flour
1 1/2 C. water
2 envelopes instant beef broth and seasoning mix
1 Tbsp. grated Parmesan cheese
1 tea. Worcestershire sauce
1/4 tea. paprika
Dash of pepper
4 (5 oz.) beef top or bottom round steaks, broiled until rare
1/2 C. sour cream
1 Tbsp. chopped fresh parsley

Preheat oven to 350 degrees F.

In 10-in. nonstick skillet heat oil; add onions and mushrooms and saute, stirring, until onions are translucent. Sprinkle flour over vegetables and cook, stirring constantly, for 1 min.; 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-qt. casserole and pour vegetable sauce over meat; cover and bake until steaks are tender, about 45 min.

Remove steaks from casserole and set aside.

Spoon 2 Tbsp. 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.

Makes approximately: 4 servings

287 calories each serving

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