Swiss Steak-Sour Cream Casserole 2 teaspoons olive or vegetable oil 1 cup diced onions 1 cup sliced mushroom caps 2 teaspoons all-purpose flour 1 1/2 cups water 2 envelopes instant beef broth and seasoning mix 1 tablespoon grated Parmesan cheese 1 teaspoon Worcestershire sauce 1/4 teaspoon paprika Dash of pepper 4 (5 ounce) beef top or bottom round steaks, broiled until rare 1/2 cup sour cream 1 tablespoon chopped fresh parsley Preheat oven to 350 degrees F. In 10-inch nonstick skillet heat oil; add onions and mushrooms and saute, stirring, until onions are translucent. Sprinkle flour over vegetables and cook, stirring constantly, for 1 minute; gradually stir in water. Add broth mix, and stirring constantly, bring to a boil. Reduce heat and let simmer until mixture thickens. Stir in cheese, Worcestershire sauce, paprika and pepper and remove from heat. Transfer steaks to 2-quart casserole and pour vegetable sauce over meat; cover and bake until steaks are tender, about 45 minutes. Remove steaks from casserole and set aside. Spoon 2 tablespoons of vegetable sauce into sour cream and stir to combine; pour sour cream mixture into casserole and stir until well blended. Return steaks to casserole and serve sprinkled with parsley. Yield: 4 servings 287 calories each serving NOTE: Plain yogurt can be substituted for the sour cream.