Grandma’s Swiss Cream Steak

Top sirloin was on sale at Stater Brothers last week for $2.99 a pound! That is a smokin’ deal! Now, what I’m about to say has nothing to do with this particular recipe, but is important to reiterate; make friends with your butcher! When top sirloin is on sale for $2.99 a pound, you buy a ton of it, have your butcher grind it (twice), and divide the ground sirloin into 1 pound portions! BOOM! Ground sirloin for $2.99/lb (then you take it home and freeze it in the 1 pound portions). You can’t even buy ground chuck for that price! Okay, my rant is over…now, onto my grandma’s recipe. So, I bought pounds and pounds of top sirloin; I had the butcher grind some of it up, then I cut some into steaks and froze it, and lastly, made this recipe. It all began when my father-in-law invited us over for dinner a few weeks ago and made Beef Stroganoff. I haven’t had Beef Stroganoff in a loooong time. It was soooo good! I wanted more! So, I was looking through my late grandma’s old recipe catalog and found this priceless baby. I want to share it with you all because it reminds me of Beef Stroganoff.  I called my daddy and told him I had found the recipe. I gave some leftovers to him and of course, he totally enjoyed it! It’s not the healthiest of recipes, but I tried to re-vamp it to make it a tad more healthy. In a way, I think of this as a gift to you all! I hope you make it and enjoy it!


Health tips: kid-friendly, cheat meal


This is my grandma’s actual recipe…doesn’t it look like a grandma’s hand-writin’? priceless!

Ingredients (6-7 servings)

  • 2 lbs top sirloin or round steak, cut into 1/4-1/2 inch strips
  • 1/2 cup flour
  • 1 TBS kosher salt
  • 1 tsp pepper
  • 1 tsp paprika
  • olive oil
  • 3 TBS butter
  • 1 large onion, sliced
  • 8 oz. mushrooms, sliced
  • 1/3 cup of white wine
  • 3-3 1/2 cups beef stock/broth
  • 2/3 cup non-fat or low-fat Greek yogurt
  • 1 bag of whole grain, yolk-less egg noodles


  1. In a large bowl, toss and combine all 2 pounds of the sliced steak with 1/2 cup flour, salt, pepper, and paprika. Set aside. (The meat will absorb most of the four, so do not throw any flour away-you will need it to thicken up the sauce).
  2. Heat oil in a large, non-stick skillet over medium-high heat. Add sliced mushrooms and brown. Add sliced onions and cook for 7 minutes. Remove veggies to a plate and reserve.
  3. Add 1 TBS more of oil and 1 TBS of butter (I had to brown my steak in 3 batches). Brown 1/3 of the sliced steak in the skillet. Remove from skillet and reserve. Then repeat with the next 2 batches (adding 1 TBS more of oil and 1 TBS of butter each time). When all meat is browned and reserved, then add the wine in the skillet and scrap up all the browned bits (this is the best part). Cook wine down until almost evaporated.
  4. Mix everything back into the skillet (browned meat and veggies), then add beef stock/broth, cover, turn down the heat to medium-low for about 20 minutes (if using top sirloin-or 45 minutes of using round steak).
  5. Cook egg noddles according to package directions.
  6. Take lid off of meat mixture, add Greek yogurt, and stir.
  7. Serve thickened meat and sauce over egg noddles.
  8. Serve with warm, buttered baguette (optional, but it’as a cheat meal-so go ahead)!

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