Swissed Beef Steak In Sour Cream Gravy
A hearty Swiss-inspired beef dish with sour cream gravy, featuring tender beef, flavorful vegetables, and a creamy sauce perfect for comforting family meals.
Ingredients
- 1 1/4 to 1 1/2 lb. beef round steak ⓘ
- 1/4 cup all-purpose flour ⓘ
- 1 tablespoon dry mustard ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon dried thyme leaves ⓘ
- 1/4 teaspoon black pepper ⓘ
- 1 tablespoon butter ⓘ
- 1 tablespoon vegetable oil ⓘ
- 16 oz. can stewed tomatoes ⓘ
- 1 large onion ⓘ
- 1/2 cup diced celery ⓘ
- 2 large carrots ⓘ
- 1 tablespoon brown sugar ⓘ
- 1/2 cup sour cream ⓘ
Instructions
- Trim fat and bone from beef round steak and cut into large square pieces.
- Lay the meat pieces on plastic wrap or waxed paper.
- Mix flour, dry mustard, salt, dried thyme leaves, and black pepper in a bowl.
- Sprinkle the seasoned mixture over both sides of the meat.
- Cover with another sheet of plastic wrap or waxed paper.
- Pound the meat until the flour mixture is worked in and does not fall off.
- Heat butter and vegetable oil in a heavy casserole or Dutch oven.
- Brown the meat on both sides in the hot fat.
- Add the stewed tomatoes, sliced onion, diced celery, diced carrots, and brown sugar to the pot.
- Cover and simmer or bake at 325°F (163°C) for 1.5 hours or until the meat is tender.
- Stir sour cream into the gravy just before serving.
- Serve the Swissed Beef Steak with noodles or rice.
Tips & Substitutions
For best results, allow the beef to marinate for a few hours or overnight in the seasoned flour mixture to enhance flavor and tenderness. You can substitute beef round steak with marinated flank for a different texture. If you prefer a thicker gravy, consider adding a cornstarch slurry during the last few minutes of cooking.
Serving Suggestions
Serve the Swissed Beef Steak over a bed of egg noodles or steamed rice to soak up the delicious sour cream gravy. Pair it with a side of roasted vegetables or a fresh green salad for a balanced meal. This dish also complements well with crusty bread to mop up the sauce.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stovetop over low heat, adding a splash of water or broth to maintain moisture. Alternatively, you can microwave in short intervals until heated through, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Swissed Beef Steak In Sour Cream Gravy contains roughly 456 calories, with 32g protein, 37g carbohydrates, and 22g fat. It is an excellent source of vitamin A (171% of the Daily Value), protein (64% of the Daily Value), and dietary fiber (35% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2228mg per serving (97% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, you can use other cuts like chuck roast or sirloin for Swissed Beef Steak. Just be aware that cooking times may vary, and tougher cuts may require longer simmering to become tender.
Is there a way to make this recipe ahead of time?
Absolutely! You can prepare the dish up to the point of adding sour cream and refrigerate it for up to 2 days. Just reheat gently before serving, adding the sour cream just before serving to keep it creamy.
What should I do if the gravy is too thin?
If the gravy turns out too thin, mix a tablespoon of cornstarch with an equal amount of cold water to create a slurry. Stir it into the simmering gravy until it thickens to your desired consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).