Slow Cooker Swiss Steak

Slow Cooker Swiss Steak requires around 8 hours and 30 minutes from start to finish. This recipe serves 4. One serving contains 1007 calories, 78g of protein, and 65g of fat. For $9.5 per serving, this recipe covers 47% of your daily requirements of vitamins and minerals. 7721 person have made this recipe and would make it again. It is perfect for valentin day. It works well as an expensive main course. If you have vegetable oil, thyme, flour, and a few other ingredients on hand, you can make it. It is brought to you by A Family Feast . With a spoonacular score of 99%, this dish is awesome. If you like this recipe, take a look at these similar recipes: Slow-Cooker Swiss Steak, Swiss Steak Slow Cooker, and Slow Cooker Swiss Steak.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 480 minutes

 

Ingredients:

1 ½ pounds button mushrooms sliced thin

¼ cup dry sherry (cream sherry can be used in a pinch, but dry is preferable in this dish)

¼ cup flour

2 tablespoons minced fresh parsley

¼ cup heavy cream

¾ cup low sodium chicken stock

1 ½ pounds onion, cut in half and sliced thin

¼ teaspoon salt

6 8-ounce blade steaks, about an inch thick

1 ½ teaspoons sweet paprika

1 tablespoon minced fresh thyme or 1 teaspoon dry

3 tablespoons vegetable oil, divided

Equipment:

frying pan

knife

slow cooker

whisk

kitchen timer

bowl

aluminum foil

Cooking instruction summary:

Each blade steak has a line of gristle running down the center. To remove, cut each steak in half along the line of gristle and then with a sharp knife, slice off and discard the line of gristle on each piece. Then lay the steaks out on a plate and salt and pepper if cooking right away. If not cooking until the next day, do not season until then.In a large 12 inch skillet with a tight fitting lid over medium high heat, place one tablespoon of oil, all of the mushrooms and the salt. Stir, cover and cook for five minutes. The mushrooms will give up a lot of water. Remove cover and cook for 5-10 minutes until liquid has evaporated and mushrooms get dry and browned. Remove from heat and place in bottom of slow cooker.In same pan, heat remaining oil with onions, thyme and paprika. Cook uncovered for 8-10 minutes until lightly browned.Add flour and cook for one minute.Slowly add stock and sherry while whisking until combined. Remove from heat and add to slow cooker.At this point, if you are prepping the night before, refrigerate slow cooker bowl and steaks until morning.When ready to cook, place slow cooker bowl into slow cooker.Salt and pepper both sides of steaks and plunge into mushroom and onion mixture until completely submerged under mixture.Cover and set timer to low for eight hours or high for five hours. After allotted time, check for doneness and cook longer if needed. On low, ours took exactly eight hours.Remove meat to a platter and tent with foil.Let slow cooker mixture rest for five minutes then skim any fat from top and discard.Add cream and parsley to mushroom and onion mixture and stir.To serve, place beef steaks on dinner plates and top with the mushroom and onion mixture. Sprinkle with additional chopped fresh thyme or parsley.We show our steaks served with Asiago Potato Stacks.

 

Step by step:


1. Each blade steak has a line of gristle running down the center. To remove, cut each steak in half along the line of gristle and then with a sharp knife, slice off and discard the line of gristle on each piece. Then lay the steaks out on a plate and salt and pepper if cooking right away. If not cooking until the next day, do not season until then.In a large 12 inch skillet with a tight fitting lid over medium high heat, place one tablespoon of oil, all of the mushrooms and the salt. Stir, cover and cook for five minutes. The mushrooms will give up a lot of water.

2. Remove cover and cook for 5-10 minutes until liquid has evaporated and mushrooms get dry and browned.

3. Remove from heat and place in bottom of slow cooker.In same pan, heat remaining oil with onions, thyme and paprika. Cook uncovered for 8-10 minutes until lightly browned.

4. Add flour and cook for one minute.Slowly add stock and sherry while whisking until combined.

5. Remove from heat and add to slow cooker.At this point, if you are prepping the night before, refrigerate slow cooker bowl and steaks until morning.When ready to cook, place slow cooker bowl into slow cooker.Salt and pepper both sides of steaks and plunge into mushroom and onion mixture until completely submerged under mixture.Cover and set timer to low for eight hours or high for five hours. After allotted time, check for doneness and cook longer if needed. On low, ours took exactly eight hours.

6. Remove meat to a platter and tent with foil.

7. Let slow cooker mixture rest for five minutes then skim any fat from top and discard.

8. Add cream and parsley to mushroom and onion mixture and stir.To serve, place beef steaks on dinner plates and top with the mushroom and onion mixture. Sprinkle with additional chopped fresh thyme or parsley.We show our steaks served with Asiago Potato Stacks.


Nutrition Information:

Quickview
1007k Calories
77g Protein
65g Total Fat
29g Carbs
78% Health Score
Limit These
Calories
1007k
50%

Fat
65g
101%

  Saturated Fat
33g
210%

Carbohydrates
29g
10%

  Sugar
10g
12%

Cholesterol
227mg
76%

Sodium
359mg
16%

Alcohol
1g
9%

Get Enough Of These
Protein
77g
156%

Selenium
102µg
146%

Zinc
18mg
126%

Vitamin B3
24mg
121%

Vitamin B12
5µg
96%

Vitamin B2
1mg
96%

Vitamin B6
1mg
89%

Phosphorus
724mg
72%

Potassium
1808mg
52%

Copper
0.93mg
46%

Iron
8mg
45%

Vitamin K
42µg
40%

Vitamin B1
0.59mg
39%

Vitamin B5
2mg
29%

Magnesium
113mg
28%

Vitamin C
21mg
26%

Folate
90µg
23%

Fiber
5g
22%

Manganese
0.42mg
21%

Vitamin A
894IU
18%

Calcium
93mg
9%

Vitamin E
0.85mg
6%

Vitamin D
0.78µg
5%

covered percent of daily need
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John invited his mother over for dinner. During the meal, his mother couldn't help noticing how attractive and shapely the housekeeper was. Over the course of the evening, she started to wonder if there was more between John and the housekeeper than met the eye. Reading his mom's thoughts, John volunteered, "I know what you must be thinking, but I assure you, my relationship with my housekeeper is purely professional." About a week later, the housekeeper came to John and said, "Ever since your mother came to dinner, I've been unable to find the beautiful silver gravy ladle. You don't suppose she took it, do you?" John said, "Well, I doubt it, but I'll write her a letter just to be sure." So he sat down and wrote: "Dear Mother, I'm not saying you 'did' take a gravy ladle from my house, and I'm not saying you 'did not' take a gravy ladle. But the fact remains that one has been missing ever since you were here for dinner." Several days later, John received a letter from his mother which said "Dear Son, I'm not saying that you 'do' sleep with your housekeeper, and I'm not saying that you 'do not' sleep with your housekeeper. But the fact remains that if she were sleeping in her own bed, she would have found the gravy ladle by now. Love, Mom"

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