Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

Another recipe for the Zzar World Tour - Floozies, in the French category. It is from the Colorado Cachet Cookbook, and I tried it the first time September 2, 1987. Preparation and cooking times are an estimate. You can simmer on the stove, bake it in a 350 degree oven or cook in a slow cooker.

Ingredients Nutrition

Directions

  1. Dredge steak with flour seasoned with salt and pepper.
  2. Brown on both sides in the butter and oil.
  3. Remove steak from pan and add onions to the skillet and saute until golden.
  4. Stir in the garlic, wine, beef bouillon, soy sauce and pepper being careful to stir up all the browned bits from the bottom of the skillet.
  5. Return steak to the skillet.
  6. Cover and simmer slowly for 1 1/2 hours or until meat is very tender.
  7. Remove meat to a platter and keep warm.
  8. Stir the cheese into the onions and pan juices until melted.
  9. Then stir in the sour cream and heat but do not boil.
  10. Pour the sauce over the meat and serve.
Most Helpful

5 5

This was beyond awesome! So tender and delicious. I used 2 1/2 pounds good round steak which had been slightly tenderized and increased other ingredients accordingly. Chopped the onions. There's no way this serves 8, it's just too good:) Would be fantastic with mashed potatoes, this time I served with roasted potatoes and carrots, and a wedge salad. Thanks for sharing the recipe!

5 5

This was excellent! I was hoping it would be good & it turned out even better than I expected. For the cheese, I had a brick of Colby on hand that I needed to use. I grated it and added it to the sauce. The whole family really liked it. Thanks for sharing the recipe!

4 5

I'm halfway through making this and I can tell already it's a winner. I made half the recipe and added 4 oz. of sliced mushrooms. I'll add the cheese this time to follow the recipe, but I bet it's just as good without. Or maybe I'll add blue cheese instead of cheddar!