5-Ingredient Oven Baked 4-Ingredients Sour Cream Swiss Steak:
Preheat the oven to 325°F. Lightly coat a 9x13-inch glass baking dish with cooking spray if desired.
Pat the steaks dry and divide into 6 serving portions. Arrange in the dish with minimal overlap.
Mix the mushroom soup, sour cream and onion soup mix until combined. Spread evenly over the steaks to cover them completely.
Cover tightly with foil and bake for 1½–2 hours, until the beef is fork-tender.
Remove the foil and gently stir the gravy around the steaks. If thin, bake uncovered for another 10–15 minutes. If too thick, stir in a little hot water.
Taste before adding optional salt and pepper. Serve warm with the gravy spooned over the beef.
Practical Woman's Secret
Keep the dish tightly covered while the beef tenderizes. The thick sauce loosens with the meat juices, so avoid adding extra liquid at the start.
Serving and Storage
Serve with mashed potatoes, rice or egg noodles to catch the creamy gravy.
Refrigerate leftovers with the gravy in an airtight container for up to 4 days. Reheat gently, covered, adding a little water if needed.
Nutrition Information
Estimated per serving: ⅙ of the beef and gravy, based on 6 servings using 2¼ pounds beef cube steak
Calories: 330 kcal
Protein: 39 g
Carbohydrates: 10 g
Fat: 15 g
Fiber: 0.5 g
Sugar: 3 g
Sodium: 650 mg
I'm waiting for your comments! Enjoy!
