Slow Cooker Swiss Steak

• Meat

  • 6 Beef blade, medium steaks

• Produce

  • 8 oz Mushrooms, fresh
  • 1 Onion, medium
  • 2 tbsp Parsley, fresh
  • 1 tbsp Thyme, fresh

• Canned Goods

  • 3/4 cup Chicken stock

• Baking & Spices

  • 1/4 cup Flour
  • 1 1/2 tsp Paprika, sweet
  • 1 Salt & pepper

• Oils & Vinegars

  • 4 tbsp Oil

• Dairy

  • 1/2 cup Heavy cream

• Beer, Wine & Liquor

  • 1/4 cup Sherry, dry

Found on bakeatmidnite.com

Description

Ingredients

• 6 medium beef blade steaks*
• 8 oz fresh mushrooms, thinly sliced
• 1 medium onion, sliced
• 1 tbs fresh thyme, minced
• 1½ tsp sweet paprika
• ¾ cup chicken stock
• ¼ cup dry sherry
• ¼ cup flour
• 4 tbs oil
• salt & pepper to taste
• 2 tbs fresh parsley, chopped
• ½ cup heavy cream

Directions

• In some parts of the country, blade steak is called “chicken steak.”
• Heat a heavy skillet or saute pan over medium heat. Add 1 tbs of the oil. Add the mushrooms; cover and cook for 5 minutes. Remove cover and continue cooking until mushrooms begin to brown. Remove from pan and place in the slow cooker.
• Return the pan to the heat. Season the steaks with salt & pepper. Add 1 tbs of oil and brown the blade steaks nicely. Remove to a plate and set aside
• Return the pan to the heat and add 2 tbs of the oil. Add the sliced onions, the thyme and the paprika. Stir and cook for about 1 minute. Add the flour and stir well, cooking for about 1 minute. Whisk in the sherry and chicken stock, scraping up all the browned bits at the bottom of the pan. Add the entire contents of the pan to the slow cooker.
• Place browned steaks on top of the mushroom/onion mixture. Cover and cook on LOW for 6-8 hours, HI for 4-5 hours.
• Remove steaks to a serving plate and cover with aluminum foil to keep them warm. Stir the cream and parsley into the liquid. Heat for another 10 minutes. Ladle gravy over steaks and serve