Slow Cooker Swiss Steak Recipe
This Slow Cooker Swiss Steak transforms beef blade steaks into a tender, succulent meal. The steaks are browned, then slow-cooked with savory onions, mushrooms, and a blend of thyme and paprika. Finished with a creamy sauce enriched with sherry and fresh parsley, it’s a hearty and flavorful dish that cooks to perfection with minimal effort, making it an ideal comfort meal for any night.
Ingredients:
- 6 beef blade steaks
- 1 onion, thinly sliced
- 8 oz mushrooms, sliced
- 3/4 cup of chicken stock
- 1/2 cup heavy cream
- 1/4 cup dry sherry
- 1/4 cup flour
- 4 tbsp vegetable oil
- Salt and black pepper, to taste
- 1 tbsp thyme, finely chopped
- 1 1/2 tsp sweet paprika
- 2 tbsp parsley, freshly chopped
Method:
- Begin by heating half the oil in a skillet over a medium-high flame. Season the blade steaks with salt and pepper, sear them on each side until golden brown, and move them to your slow cooker.
- Use the same skillet to cook the mushrooms and onion slices in the remaining oil until they soften, and the onions are translucent. Add the thyme and paprika, sautéing for another minute to release the flavors.
- Lay the sautéed vegetables on top of the steaks in the slow cooker.
- In a separate mixing bowl, whisk together the chicken stock, sherry, and flour until you have a smooth mixture. Drizzle this over the contents of the slow cooker.
- Secure the lid and set the cooker to low for 6-8 hours or high for 4-5 hours. The steaks should be fork-tender by the end of cooking.
- Carefully remove the steaks from the slow cooker. Stir the chopped parsley and cream into the mushroom and onion sauce left in the pot.
- Place the steaks back into the slow cooker, immersing them in the sauce. Allow to cook on low for a further 10 minutes to let the flavors meld.
- Plate the tender Swiss steak with a hearty portion of the creamy sauce and serve alongside your preferred starch, like fluffy mashed potatoes or steamed rice. Enjoy this comforting, slow-cooked dish to your heart’s content!