Monday, October 3, 2011

Swiss steak


1/3 cup flour
1 pound round steak
1/2 cup chopped onion
1/4 cup oil
1 1/2 cups hot water
1 bay leaf
2 teaspoons salt
1 1/2 cups Sour Cream


Pound flour into meat, tenderizing the steak. Sauté onion in oil until yellow, remove and reserve. Brown meat on both sides in same pan. Add water, bay leaf and salt. Cover and simmer over low heat for 2- 2 1/2 hours or until tender. Remove cover last half hour of cooking to evaporate some of the moisture. Remove steak to casserole dish or platter. Drain liquid through strainer into saucepan. Remove 1/2 cup of liquid. Add sour cream to remaining liquid and blend thoroughly with onions. Serve steak with gravy poured on top.
Serve with Mashed Potatoes.

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