Schweizersteg Med Surfløde Danish Sour Cream Swiss Steak Recipes

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SCHWEIZERSTEG MED SURFLøDE- DANISH SOUR-CREAM SWISS STEAK



Schweizersteg Med Surfløde- Danish Sour-Cream Swiss Steak image

This is delicious so creamy and tender. The sauce is really tasty. It takes a little time but that's all simmering time. Serve with potato. You'll enjoy it I'm sure.

Provided by Marlitt

Categories     Meat

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons flour
2 lbs swiss steak
3 tablespoons butter
2 tablespoons onions (chopped)
3 tablespoons tomato puree
1/2 cup water
1 teaspoon beef bouillon
1 cup water
1 cup sour cream

Steps:

  • Mix salt and pepper with the flour and pound it into the steak.
  • Brown the steak in the butter.
  • Add onion, tomato pureé and some water and bouillon.
  • Cover and simmer 1 hour over low heat, or bake 1 hour at 250 degrees fahrenheit in a preheated oven.
  • Add sour cream and mix well.
  • Simmer ½ hour longer.

Nutrition Facts : Calories 515.5, Fat 28.8, SaturatedFat 15.3, Cholesterol 191.3, Sodium 562.9, Carbohydrate 9.2, Fiber 0.6, Sugar 2.8, Protein 52.6

VENISON SWISS STEAK IN SOUR CREAM



Venison Swiss Steak in Sour Cream image

Can substitute any red meat. The directions call for baking in oven but I like to simmer most of my recipes on top of the stove for 2-3 hours. It is much easy to taste the meat to see if it's tender. I also like to add broccoli to this sometimes.

Provided by Catnip46

Categories     Wild Game

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs venison sirloin or 2 lbs round steaks, 1 inch thick
1/4 cup bacon fat or 1/4 cup other fat
1 garlic clove, crushed
1/4 cup onion, minced
2 cups water
1 bay leaf
1 cup tart fruit juice, cranberry or 1 cup apple
8 peppercorns
1 teaspoon salt
1 tablespoon butter
4 tablespoons flour
3/4 cup sour cream

Steps:

  • Cut venison into 2 inch pieces.
  • Melt fat in heavy skillet. Add meat and garlic and saute until brown on all sides.
  • Arrange meat in 2 quart casserole.
  • Put onions in skillet and cook 2 minutes in remaining fat.
  • Add to onions the water, juices, bay leaf, peppercorns and salt.
  • Pour this mixture over venison in casserole.
  • Bake in slow oven 325 degrees for 1-2 hours or until meat is tender.
  • Melt butter in fry pan, stir in flour. Stir constantly until smooth.
  • Add sour cream and cook at low temperature for five minutes.
  • Pour over meat in casserole.
  • Serve immediately with buttered noodles or plain noodles.

Nutrition Facts : Calories 444.2, Fat 32.5, SaturatedFat 14.7, Cholesterol 119, Sodium 498.6, Carbohydrate 6, Fiber 0.2, Sugar 0.3, Protein 30.3

SOUR CREAM SWISS STEAK



Sour Cream Swiss Steak image

I spent a year searching for new and different beef recipes. This is the dish my family raves about, and they agree that it's a nice change from regular Swiss steak. -Barb Benting, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 8 servings.

Number Of Ingredients 12

1/3 cup plus 3 tablespoons all-purpose flour, divided
1-1/2 teaspoons each salt, pepper, paprika and ground mustard
3 pounds beef top round steak, cut into serving-size pieces
3 tablespoons canola oil
3 tablespoons butter
1-1/2 cups water
1-1/2 cups sour cream
1 cup finely chopped onion
2 garlic cloves, minced
1/3 cup soy sauce
1/4 to 1/3 cup packed brown sugar
Additional paprika, optional

Steps:

  • In a shallow bowl, combine 1/3 cup flour, salt, pepper, paprika and ground mustard; dredge the steak. , In a large skillet, heat oil and butter. Cook steak on both sides until browned. Carefully add water; cover and simmer for 30 minutes., In a bowl, combine the sour cream, onion, garlic, soy sauce, brown sugar and remaining flour; stir until smooth. Transfer steaks to a greased 2-1/2-qt. baking dish; add sour cream mixture. , Cover and bake at 325° for 1-1/2 hours or until tender. Sprinkle with paprika if desired.

Nutrition Facts : Calories 460 calories, Fat 23g fat (10g saturated fat), Cholesterol 137mg cholesterol, Sodium 1173mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 1g fiber), Protein 43g protein.

CREAMY SWISS STEAK



Creamy Swiss Steak image

Make and share this Creamy Swiss Steak recipe from Food.com.

Provided by Fishermanswife73

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 9

3/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
2 lbs boneless beef round steak, cubed
2 tablespoons butter
1/2 cup chopped onion
2 (10 3/4 ounce) cans condensed cream of mushroom soup, undiluted
1 cup water
hot cooked noodles

Steps:

  • In a shallow bowl combine the flour, salt, and pepper.
  • Dredge beef.
  • In a large skillet, brown beef in butter on both sides.
  • Transfer to a 3 quart slow cooker.
  • Top with onion.
  • Combine soup and water, pour over onion.
  • Cover and cook on low 8-9 hours or until meet is tender.
  • Serve with noodles.

Nutrition Facts : Calories 384.3, Fat 24.2, SaturatedFat 9.4, Cholesterol 80.2, Sodium 866.3, Carbohydrate 15.1, Fiber 0.5, Sugar 1.6, Protein 25.3

OVEN BAKED SOUR CREAM SWISS STEAK



Oven Baked Sour Cream Swiss Steak image

Make certain that you have a large oven-proof skillet for this recipe, or you can use a large electric frypan. You can also make this recipe using thin boneless pork chops or chicken breasts.

Provided by Kittencalrecipezazz

Categories     Steak

Time 55m

Yield 4 serving(s)

Number Of Ingredients 17

2 lbs top round steaks
3 tablespoons flour
2 teaspoons seasoning salt (can use white salt)
1/2 teaspoon cayenne pepper (can use more)
black pepper (optional and to taste)
1/2 teaspoon paprika
1/2 teaspoon mustard powder
1/4 cup vegetable oil
2 tablespoons butter
2 tablespoons oil
1 onion, chopped
1 tablespoon fresh minced garlic (or to taste)
3/4 cup water
3 tablespoons soy sauce
3 tablespoons brown sugar
1 cup sour cream
1/4 cup grated parmesan cheese

Steps:

  • Set oven to 300 degrees.
  • Cut the steaks into serving-size pieces.
  • Lightly dust the beef pieces with flour, then pound with a meat mallet until thin and flattened.
  • In a small cup mix together salt, cayenne, black pepper (if using) paprika and dry mustard powder, then season the flattened beef with the spice mixture.
  • Heat oil and butter in a large oven-proof skillet over medium heat.
  • Add in the steaks and lighty brown/sear on one side, turn over and brown on the other side; transfer to a plate.
  • Add in onions and garlic; saute for about 3 minutes, scraping up any browned bits on the bottom of the skillet with a wooden spoon.
  • In a bowl mix together sour cream, water, soy sauce and brown sugar, then add to the skillet; mix to combine with the onion/garlic mixture.
  • Return the steaks back to the skillet.
  • Sprinkle lightly with Parmesan cheese.
  • Cover the skillet and bake in oven at 325 degrees for about 30-45 minutes, or until tender.

Nutrition Facts : Calories 878.5, Fat 62.8, SaturatedFat 23.8, Cholesterol 184.4, Sodium 1040.8, Carbohydrate 21.9, Fiber 0.9, Sugar 11.6, Protein 55.6

OLD RECIPE FOR DANISH STEW (STUVET OKSEKøD)



Old Recipe for Danish Stew (Stuvet Oksekød) image

My mother collected cookbooks like you or I collect tunes for our MP3s. She recently passed away, and I was going through some of her collection, just to feel close to her again. Low and behold, I found this wonderful book called "Wonderful, Wonderful Danish Cooking" by Ingeborg Dahl Jensen (with an introduction by Victor Borge!) published in 1965. This is one of the recipes I found to post for ZWT 6.

Provided by JackieOhNo

Categories     Stew

Time 3h

Yield 6 serving(s)

Number Of Ingredients 15

3 tablespoons butter
2 onions, chopped
1 cup flour
2 cups beef broth or 2 cups beef stock
2 1/2 lbs top round steaks or 2 1/2 lbs bottom round steaks, cut into small squares
2 tablespoons vinegar
1 teaspoon salt
1/4 teaspoon white pepper
3/4 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon minced parsley
1/4 teaspoon marjoram
1 pinch pepper
3 tablespoons butter
2 tablespoons ice water

Steps:

  • Melt the butter; add onions and brown for 10 minutes over low heat. Add 3 T. of the flour, stirring until smooth. Slowly add the broth or stock, stirring until the mixture comes to the boiling point.
  • Place the meat in a heavy skillet and sprinkle with the vinegar. Add the prepared sauce, 1 t. salt, the 1/4 t. of white pepper, and mix well. Cover and cook over low heat for 2 hours.
  • Sift the baking powder, remaining flour and 1/2 t. salt in a bowl. Add parsley, marjoram, and pepper; mix well. Cut in the butter, add the ice water and toss lightly until a ball of dough is formed.
  • Shape into small balls and drop into the kettle of stew, replace the lid, and continue to cook over low heat for 35 more minutes.
  • Arrange the meat on a platter with the dumplings around it. Pour the liquid from the skillet over all and serve.

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