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danish-style sour cream swiss steak

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

In Denmark, this dish is called Schweizersteg Med Surflde. The creamy sauce is delicious and helps to keep the beef moist and tender during cooking. Round steak can be a tough cut of beef, so cooking it slowly at a lower heat level is the key to tenderizing it. It's great with a side of potatoes, because the pan sauce is good drizzled over cooked potatoes (or plain white rice).

yield 4 serving(s)
prep time 10 Min
cook time 1 Hr 40 Min
method Stove Top

Ingredients For danish-style sour cream swiss steak

  • 1/4 cup
    all-purpose flour
  • 1/2 tsp
    salt
  • 1/4 tsp
    black pepper
  • 2 lb
    beef bottom round or top round steak, cut into 4 equal portions
  • 3 Tbsp
    unsalted butter
  • 1/2 sm
    onion, chopped
  • 3 Tbsp
    tomato puree
  • 1 tsp
    dill weed
  • 1 tsp
    paprika
  • 1/2 tsp
    ground mustard
  • 1 tsp
    beef bouillon granules (or 1 beef bouillon cube)
  • 1 1/2 cups
    water
  • 1 cup
    sour cream

How To Make danish-style sour cream swiss steak

  • 1
    Mix flour, salt and pepper together. Dredge the beef in the seasoned flour.
  • 2
    Heat the butter in a large skillet, and brown the steak in the melted butter, about 3 to 4 minutes each side.
  • 3
    Add onion, tomato pureé, dill weed, paprika, ground mustard, beef bouillon, and 1 cup water. Bring to a boil.
  • 4
    Once it reaches a boil, reduce heat to a simmer. Cover skillet, and simmer for 1 to 1 1/2 hours. (Check the water level occasionally, and add about 1/4 to 1/2 cup water as needed if liquids begin to boil away).
  • 5
    Stir sour cream into the pan sauce, cover, and simmer 1/2 hour longer.
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