The Hungry Canary

Adapted from Ideals Family Cookbook · Mrs. David Gruis

Swiss Steak in Sour Cream

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Ingredients

  • Round steak, amount unspecified in the original
  • Sorghum flour, as needed for dredging (original: wheat flour)
  • Salt and black pepper, to taste
  • Shortening or suitable cooking fat, as needed for browning
  • About 2 cups sliced fennel bulb (replaces 2 sliced onions)
  • 1 cup sour cream
  • ½ cup grated cheese
  • Paprika, for sprinkling

Directions

  1. Heat oven to 300°F. Lightly dredge the round steak in sorghum flour and season with salt and pepper.
  2. Brown steak thoroughly on both sides in hot shortening or another suitable cooking fat, using an oven-safe covered pan or transferring the steak to one afterward.
  3. Add the sliced fennel, sour cream and grated cheese. Sprinkle paprika over the top.
  4. Cover tightly and cook in the 300°F oven for about 2 hours, until the steak is tender. Check occasionally that the sauce does not dry out; add a splash of water or broth if needed.

Cookbook source

“Swiss Steak in Sour Cream,” contributed by Mrs. David Gruis to the Ideals Family Cookbook. The original instructs readers to dredge round steak in flour, season with salt and pepper, brown in hot shortening, add two sliced onions, one cup commercial sour cream and half a cup grated cheese, sprinkle with paprika, cover tightly and cook for two hours at 300°F. The original does not specify the amount of steak, flour, shortening, salt, pepper or paprika.

Hungry Canary substitutions

Flour: Use sorghum flour for dredging in place of wheat flour, adjusting the amount to coat the steak lightly. Onions: Use approximately two cups sliced fennel bulb for the two sliced onions; fennel becomes sweet and tender during slow cooking. The original paprika remains listed for readers, though it may be omitted when avoiding nightshades.

Recipe note

The original says “cover pan tightly and let simmer 2 hours at 300°,” which indicates oven cooking at 300°F. Amount of steak and yield were not specified, so adjust pan size and sour cream sauce coverage for your chosen portions.