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

Steps

1. Place a slow cooker liner in a slow cooker for easy clean up.
2. 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.
3. 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.