Oven Baked 4-Ingredients Sour Cream Swiss Steak Recipe
Tender round steak baked slowly in a savory mushroom gravy and finished with sour cream. This easy four-ingredient Swiss steak makes a hearty family dinner with very little preparation.
Ingredients
- 2 pounds boneless beef round steak cut into six serving-size pieces
- 2 10.5-ounce cans condensed cream of mushroom soup
- 1 1-ounce packet dry onion soup mix
- 1 cup full-fat sour cream
Instructions
- Preheat the oven to 325°F.
- Cut the round steak into six approximately equal portions, about ¾ to 1 inch thick.
- Arrange the steak pieces in a single layer in a deep 9×13-inch baking dish.
- In a medium bowl, mix the condensed cream of mushroom soup and dry onion soup mix until combined.
- Spoon the mushroom gravy mixture over the steak, covering each piece evenly.
- Cover the baking dish tightly with aluminum foil or an oven-safe lid.
- Bake for 2½ hours, checking for tenderness after two hours. Continue cooking for up to three hours if necessary, until the beef is fork-tender.
- Remove the dish from the oven and allow it to stand for five minutes.
- Place the sour cream in a small bowl. Gradually stir in several spoonfuls of warm gravy to temper it.
- Gently stir the sour cream mixture into the baking dish until the sauce is smooth.
- Spoon the creamy mushroom gravy over the beef and serve warm.
Notes
- Use top round or bottom round steak for the best results.
- Keep the baking dish tightly covered while cooking.
- The steak is ready when it can be pulled apart easily with a fork.
- Full-fat sour cream gives the gravy a creamier consistency.
- Add sour cream after baking to help prevent the sauce from curdling.
- Serve over mashed potatoes, egg noodles, or white rice.
- Store leftovers in an airtight container in the refrigerator for up to four days.