Best Schweizersteg Med Surfløde Danish Sour Cream Swiss Steak Recipes

OVEN BAKED SOUR CREAM SWISS STEAK

Steps:

• Set oven to 300 degrees.
• Cut the steaks into serving-size pieces.
• Lightly dust the beef pieces with flour, then pound with a meat mallet until thin and flattened.
• In a small cup mix together salt, cayenne, black pepper (if using) paprika and dry mustard powder, then season the flattened beef with the spice mixture.
• Heat oil and butter in a large oven-proof skillet over medium heat.
• Add in the steaks and lighty brown/sear on one side, turn over and brown on the other side; transfer to a plate.
• Add in onions and garlic; saute for about 3 minutes, scraping up any browned bits on the bottom of the skillet with a wooden spoon.
• In a bowl mix together sour cream, water, soy sauce and brown sugar, then add to the skillet; mix to combine with the onion/garlic mixture.
• Return the steaks back to the skillet.
• Sprinkle lightly with Parmesan cheese.
• Cover the skillet and bake in oven at 325 degrees for about 30-45 minutes, or until tender.

VENISON SWISS STEAK IN SOUR CREAM

Steps:

• Cut venison into 2 inch pieces.
• Melt fat in heavy skillet. Add meat and garlic and saute until brown on all sides.
• Arrange meat in 2 quart casserole.
• Put onions in skillet and cook 2 minutes in remaining fat.
• Add to onions the water, juices, bay leaf, peppercorns and salt.
• Pour this mixture over venison in casserole.
• Bake in slow oven 325 degrees for 1-2 hours or until meat is tender.
• Melt butter in fry pan, stir in flour. Stir constantly until smooth.
• Add sour cream and cook at low temperature for five minutes.
• Pour over meat in casserole.
• Serve immediately with buttered noodles or plain noodles.

OLD RECIPE FOR DANISH STEW (STUVET OKSEKøD)

Steps:

• Melt the butter; add onions and brown for 10 minutes over low heat. Add 3 T. of the flour, stirring until smooth. Slowly add the broth or stock, stirring until the mixture comes to the boiling point.
• Place the meat in a heavy skillet and sprinkle with the vinegar. Add the prepared sauce, 1 t. salt, the 1/4 t. of white pepper, and mix well. Cover and cook over low heat for 2 hours.
• Sift the baking powder, remaining flour and 1/2 t. salt in a bowl. Add parsley, marjoram, and pepper; mix well. Cut in the butter, add the ice water and toss lightly until a ball of dough is formed.
• Shape into small balls and drop into the kettle of stew, replace the lid, and continue to cook over low heat for 35 more minutes.
• Arrange the meat on a platter with the dumplings around it. Pour the liquid from the skillet over all and serve.

CREAMY SWISS STEAK

Steps:

• In a shallow bowl combine the flour, salt, and pepper.
• Dredge beef.
• In a large skillet, brown beef in butter on both sides.
• Transfer to a 3 quart slow cooker.
• Top with onion.
• Combine soup and water, pour over onion.
• Cover and cook on low 8-9 hours or until meet is tender.
• Serve with noodles.

SOUR CREAM SWISS STEAK

Steps:

• In a shallow bowl, combine 1/3 cup flour, salt, pepper, paprika and ground mustard; dredge the steak. , In a large skillet, heat oil and butter. Cook steak on both sides until browned. Carefully add water; cover and simmer for 30 minutes., In a bowl, combine the sour cream, onion, garlic, soy sauce, brown sugar and remaining flour; stir until smooth. Transfer steaks to a greased 2-1/2-qt. baking dish; add sour cream mixture. , Cover and bake at 325° for 1-1/2 hours or until tender. Sprinkle with paprika if desired.

DEVILED SWISS STEAK

Steps:

• Heat oil in electric frying pan or other large skillet.
• Saute onion and garlic in oil.
• Dredge meat in flour and saute on both sides till browned (do not cook through).
• Mix remaining ingredients in bowl until well blended.
• Pour mixture over meat, lower heat and simmer for 1 to 1 1/2 hours to ensure tenderness of beef.
• Sauce is excellent when served over cooked egg noodles.

KøDRULLE I ØL (DANISH MEATLOAF IN BEER)

Steps:

• Ask your butcher if they could grind the pork and ham together, or do it yourself.
• Mix pork and ham with the cracker crumbs, eggs, salt and pepper.
• Form into a loaf. Roll in cheesecloth and tie the ends securely.
• Place the roll in a big pan and add sufficient beer to cover the loaf.
• Simmer slowly for 2 hours. Unwrap the cheesecloth and serve as a roast or sliced as meat for sandwiches.