Slow Cooker Swiss Steak
Ingredients
- 6 medium beefsteaks
- 8 ounces fresh mushrooms, thinly sliced
- 1 medium onion, sliced
- 1 tablespoon fresh thyme, chopped
- 1 1/2 teaspoon sweet paprika
- Chicken soup 3 /4 cup
- 1/4 cup dry sherry
- 1/4 cup flour
- 4 tablespoons oil
- Season with salt and pepper
- 2 tablespoons fresh parsley, chopped
- 1/2 cup cream
Slow Cooker Swiss Steak
Prepare
Heavy skillet Or heat a skillet over medium heat. Add 1 tablespoon of oil. Add mushrooms. Cover and cook for 5 minutes. Remove the lid and continue cooking until the mushrooms begin to brown. Remove from the pot and place in the slow cooker.
Place the pot back on the stove. Season steak with salt and pepper. Add 1 tablespoon of oil and sear the knife steak. Transfer to a plate and set aside.
Return the pot to the stove and add 2 tablespoons of oil. Add the sliced onions, thyme, and paprika. Stir and cook for about 1 minute. Add the flour, mix well and stir-fry for about 1 minute. Stir in the sherry and chicken stock, scraping up any browned bits from the bottom of the pan. Pour the entire contents of the pot into the slow cooker.
Place the browned steak on top of the mushroom and onion mixture. Cover and cook on low for 6-8 hours or on high for 4-5 hours.
Place the steak on a plate and cover with aluminum foil to keep warm. Add the cream and parsley to the liquid and mix. Cook for another 10 minutes. Pour the sauce over the steak and enjoy.
Make 6 small portions or 3 large portions.
Enjoy