Description
Tender blade steaks simmered in a rich, savory sauce with mushrooms, onions, and a splash of sherry—this Slow Cooker Swiss Steak is classic comfort food made easy. Perfect for cozy dinners with melt-in-your-mouth beef and creamy gravy.
Ingredients
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6 medium beef blade steaks
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8 oz fresh mushrooms, thinly sliced
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1 medium onion, sliced
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1 tbsp fresh thyme, minced
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1 1/2 tsp sweet paprika
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3/4 cup chicken stock
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1/4 cup dry sherry
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1/4 cup flour
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4 tbsp oil (divided)
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Salt and pepper, to taste
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2 tbsp fresh parsley, chopped
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1/2 cup cream
Instructions
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Sauté Mushrooms:
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In a heavy skillet over medium heat, add 1 tbsp oil.
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Add mushrooms, cover, and cook for 5 minutes. Uncover and cook until browned. Transfer to the slow cooker.
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Brown the Steaks:
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Season steaks with salt and pepper.
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Add 1 tbsp oil to the skillet and brown steaks on both sides. Transfer to a plate.
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Cook the Onions and Make the Sauce:
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Add remaining 2 tbsp oil to the skillet. Sauté onions, thyme, and paprika for 1 minute.
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Stir in flour and cook for another minute.
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Whisk in sherry and chicken stock, scraping up browned bits.
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Assemble and Slow Cook:
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Pour the sauce over the mushrooms in the slow cooker.
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Layer the steaks on top. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
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Finish with Cream:
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In the last 30 minutes of cooking, stir in the cream.
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Garnish and Serve:
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Sprinkle with chopped parsley before serving.
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Notes
Serve over mashed potatoes, rice, or buttered noodles. For extra depth, use beef stock instead of chicken stock if preferred.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (on low)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
