Swiss Steak Sour Cream Casserole
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,
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.