Slow Cooker Swiss Steak with a Creamy Sauce
Description
This is an amazing dish made in the slow cooker. Serve it with mashed potatoes or egg noodles to take advantage of the creamy sauce.
Ingredients
6 medium beef shoulder top blade steaks, chicken steaks, flat iron or top boneless chuck steaks
8 oz. fresh mushrooms, wiped clean and thinly sliced
1 onion, sliced
1 t. fresh thyme, minced
1- 1 1/2 t. sweet paprika
3/4 c. chicken stock
1/4 c. dry sherry
1/4 c. flour
4 T. olive oil, divided
salt, to taste
freshly ground black pepper, to taste
2 t. fresh parsley, chopped
1/2 c. heavy cream
Directions
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Place a slow cooker liner in a slow cooker for easy clean up.
Heat a heavy skillet over medium heat. Add 1 T. oil. Add mushrooms; cover; cook 5 minutes. Remove cover; cook until mushrooms begin to brown. Remove from pan; place in the slow cooker.
Return pan to the heat. Season steaks with salt and pepper, to taste. Add 1 T. oil; brown steaks. Remove to a plate; set aside.
Return pan to the heat; add 2 T. oil. Add sliced onions, thyme and paprika. Stir; cook 1 minute. Add flour; stir well, cook 1 minute. Whisk in sherry and stock, scraping up all browned bits at the bottom of the pan. Add contents of the pan to the slow cooker.
Place browned meat on top of the mushroom and onion mixture. Cover; cook on Low 6-8 hours or on Hi 4-5 hours.
Remove meat to a serving platter; cover with foil to keep warm.
Stir cream and parsley into the liquid. Heat 10 minutes. Ladle gravy over steaks. Serve.
Serves 4.