What Beef To Use For Swiss Steak
I am using Natalie Dupree's recipe for Swiss Steak, which calls for either Top Round or Chuck. I found some Bottom Round, thinly sliced, on sale. How much will I have to modify the cooking time?
The recipe calls for pounding the steak out to 1/4 inch thickness then dusting with flour, paprika, dry mustard and pepper, then browning the meat. Rerun the meat to a dutch over, cover with sliced onion and garlic, then pour on a mixture of 3/4 cup sour cream, 3/4 cup water, 3 Tbs brown sugar, 3/4 Tbs soy sauce, cover and cook 45-60 minutes at an oven temp of 300 degrees. Should I lengthen the time to 1 1/2-2 hours? Will the longer time cause the sour cream to break down?