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:
covered percent of daily need
