Ingredients
6 average-sized beef blade steaks
1 average-sized onion, sliced
8 ounces fresh mushrooms, thinly sliced
3/4 cup chicken broth
1/2 cup cream
1/4 cup dry sherry
1/4 cup all-purpose flour
4 tablespoons oil
Salt and pepper, for seasoning
1 tablespoon minced fresh thyme
1 1/2 teaspoons mild paprika
2 tablespoons chopped fresh parsley
Preparation
Heat 2 tablespoons oil in a skillet over medium-high heat. Season beef steaks with salt and pepper and brown on both sides. Transfer to the slow cooker.
In the same skillet, add the remaining oil and sauté mushrooms and onions until tender. Add thyme and paprika, cooking for an additional minute.
Transfer the mushroom and onion mix to the slow cooker over the steaks.
Whisk chicken stock, dry sherry, and flour in a bowl until smooth. Pour over the beef and mushrooms in the slow cooker.
Cover and cook on low for 6-8 hours (or high for 4-5 hours), until beef is tender.
Remove steaks and stir parsley and cream into the sauce in the slow cooker. Return the steaks, coating them in the sauce.
Cook on low for an additional 10 minutes.
Serve the Swiss steak with rice, mashed potatoes, or your favorite sides and relish this delightful meal!
