Sour Cream Swiss Steak 1/3 cup all-purpose flour 1 1/2 teaspoons salt 1 1/2 teaspoons pepper 1 1/2 teaspoons paprika 1 1/2 teaspoons ground mustard 1 (3 pound) boneless round steak, cut into serving-size pieces 3 tablespoons vegetable oil 3 tablespoons butter or margarine 1 1/2 cups water 1 1/2 cups sour cream 1 cup finely-chopped onion 2 garlic cloves, minced 1/3 cup soy sauce 1/4 to 1/3 cup packed brown sugar 3 tablespoons all-purpose flour Additional paprika (optional) In a shallow bowl, combine flour, salt, pepper, paprika and 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 flour; stir until smooth. Transfer steak to a greased 2 1/2-quart baking dish; add sour cream mixture. Cover and bake at 325 degrees F for 1 1/2 hours or until tender. Sprinkle with paprika if desired. Yields 6 to 8 servings.