Schweizersteg Med Surflde Danish Sour Cream Swiss Steak
Indulge in the comforting flavors of *Schweizersteg Med Surflde*, a Danish-inspired take on classic Swiss steak. This hearty dish features tender, fork-soft beef round steak simmered to perfection in a rich, flavorful sauce infused with caramelized onions, garlic, savory beef broth, tangy tomato paste, and the creamy indulgence of Danish sour cream. The addition of paprika adds a subtle touch of warmth and depth, while a garnish of fresh parsley brightens every bite. Serve it over buttery egg noodles or fluffy mashed potatoes for a satisfying meal that’s as elegant as it is comforting. Perfect for cozy family dinners or special occasions, this recipe combines traditional European influences with hearty, wholesome ingredients to create a truly unforgettable dish. Keywords: Danish sour cream Swiss steak, tender beef, creamy sauce, comfort food.
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Recipe Information
Ingredients
- 2 pounds Beef round steak
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 tablespoons Vegetable oil
- 1 large Yellow onion, thinly sliced
- 2 cloves Garlic cloves, minced
- 2 cups Beef broth
- 2 tablespoons Tomato paste
- 1 cup Danish sour cream
- 1 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 4 servings Cooked egg noodles or mashed potatoes (for serving)
Instructions
Place the beef round steak on a cutting board and season both sides with salt and black pepper.
Using a meat mallet or rolling pin, pound the steak to a thickness of about 1/2 inch.
Dredge the steak in all-purpose flour, making sure it is evenly coated. Shake off any excess flour.
Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Once hot, add the steak and sear on both sides until golden brown, about 3-4 minutes per side. Remove the steak and set aside.
In the same skillet, add the sliced onions and sauté for 4-5 minutes until softened and slightly caramelized. Add the minced garlic and cook for an additional minute.
Stir in the beef broth and tomato paste, scraping the bottom of the skillet to deglaze and incorporate any browned bits.
Return the seared steak to the skillet, ensuring it is submerged in the sauce. Sprinkle with paprika.
Reduce the heat to low, cover, and let the steak simmer for 1 to 1.5 hours, or until the meat is fork-tender.
Once the steak is tender, stir in the Danish sour cream until fully combined. Let it heat through for 5 minutes without boiling to prevent curdling.
Serve the Swiss steak over cooked egg noodles or mashed potatoes. Garnish with fresh parsley for a final touch.
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 1853 mg | 81% | |
| Total Carbohydrate | 60.8 g | 22% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 7.0 g | ||
| Protein | 80.7 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 10.9 mg | 60% | |
| Potassium | 1396 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
