Sour Cream Swiss Steak
Tender, flavorful, and comfortingly creamy, Sour Cream Swiss Steak is the ultimate one-pan meal for hearty weeknight dinners or cozy weekend gatherings. This dish features melt-in-your-mouth beef round steak, slow-simmered with a medley of sautéed onions, green bell peppers, garlic, and savory tomatoes, all enriched with beef broth, paprika, and a touch of Worcestershire sauce. The secret to its velvety finish lies in the creamy sour cream stirred in at the end, creating a luscious sauce that pairs perfectly with mashed potatoes, fluffy rice, or buttery egg noodles. Ready in just under two hours, this classic recipe brings old-fashioned comfort to your table with every fork-tender bite. Garnish with fresh parsley for a burst of color and flavor. Keywords: Sour Cream Swiss Steak, tender beef steak, creamy sauce, comfort food, one-pan meal.
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Recipe Information
Ingredients
- 1.5 pounds Beef round steak
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Vegetable oil
- 1 medium Yellow onion, sliced
- 1 medium Green bell pepper, sliced
- 2 cloves Garlic, minced
- 14.5 ounces Canned diced tomatoes
- 1 cups Beef broth
- 1 teaspoons Paprika
- 1 tablespoons Worcestershire sauce
- 0.5 cups Sour cream
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat a large skillet or Dutch oven over medium heat.
Trim any excess fat from the beef round steak and cut it into 4-6 evenly-sized pieces.
In a shallow dish, combine the flour, salt, and black pepper. Dredge each piece of steak in the flour mixture, shaking off any excess flour.
Heat the vegetable oil in the skillet. Working in batches if necessary, brown the steak pieces for 2-3 minutes per side, then remove them and set aside.
In the same skillet, add the sliced onion, green bell pepper, and garlic. Sauté for 3-4 minutes, stirring occasionally, until softened and fragrant.
Add the canned diced tomatoes (including their liquid), beef broth, paprika, and Worcestershire sauce. Stir to combine.
Return the browned steak pieces to the skillet, nestling them into the sauce. Bring the mixture to a gentle simmer.
Reduce the heat to low, cover the skillet, and let the steak cook slowly for 75-90 minutes, or until the meat is tender and easily cuts with a fork. Stir occasionally and check that the sauce doesn’t thicken too much—add a splash of beef broth or water if needed.
Once the steak is completely tender, remove the skillet from heat and let it cool slightly for about 5 minutes.
Stir in the sour cream until the sauce is smooth and creamy, ensuring it is evenly incorporated. Do not let the sour cream boil to prevent curdling.
Serve the Sour Cream Swiss Steak over mashed potatoes, rice, or egg noodles, and garnish with chopped fresh parsley, if desired. Enjoy!
Nutrition Facts
Calories |
2096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.4 g | 118% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 6687 mg | 291% | |
| Total Carbohydrate | 90.1 g | 33% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 29.3 g | ||
| Protein | 221.6 g | 443% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 510 mg | 39% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 4571 mg | 97% | |
*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.
