Sour Cream Cubed Steaks in a tangy sauce – baked to moist, tender perfection.
To begin, preheat your oven to 350 degrees.
In a shallow dish, combine 1 1/4 c flour, 3/4 teaspoon each of dry mustard and paprika, and 1/2 teaspoon each of salt & pepper. Stir these together.
In a large skillet, heat a tablespoon each of butter and oil.
Dredge your cubed steaks in the flour, coating both sides.
Brown the steaks in the skillet, adding butter and oil as needed. There is no need to cook these all the way through, only brown both sides. The steaks will finish cooking in the oven.
While they are browning, mince 2 cloves of garlic, and finely dice a small onion.
As the steaks are browned, place them in a baking dish.
In the same skillet, add the onion & garlic and cook until they are just tender.
In a bowl, combine 1/3 cup soy sauce, 1/4 c brown sugar, 1 1/2 c sour cream and 1/2 c water. Stir those together.
When your onions are tender, pour in the sour cream mixture. Whisk it together, loosening up the bits in the skillet. Bring it to a gentle boil, and then turn off the heat.
Pour the sauce all over the top of the steaks. Cover the dish with foil and bake for 90 minutes.
Serve with your sides of choice.