Swiss steaks are a great way to make use of beef blade steaks. This particular recipe uses a slow cooker to make cooking extra easy on you! Being able to let a slow cooker handle the heavy lifting is a great way to relieve some stress. Cooking for your family shouldn't be a chore!
While some recipes allow you to throw together all of the ingredients in the slow cooker right away, this one requires some prep beforehand. So, make sure you add that time on to the total cook time when thinking about when to make this recipe. You'll want to give yourself adequate time to do the first steps properly.
Dried sherry is an important ingredient in this recipe. It's often used in recipes, so it doesn't hurt to have some on hand if you don't already. Onions and sweet paprika add additional flavor to these Swiss steaks. Of course, you can't have Swiss steaks without mushrooms!
For a complete meal, serve these Swiss steaks with some mashed potatoes and enjoy. Either make your own gravy, buy some from the store, or use the sauce in this recipe! With so many options for how to dress your mashed potatoes, there's something to satisfy everyone. We hope you enjoy!
Swiss Steaks with Onions and Mushrooms
Ingredients:
3 tablespoons vegetable oil
1½ pounds white mushrooms, trimmed and sliced thin
Salt and pepper
2 onions, halved and sliced thin
1 tablespoon minced fresh thyme or 1 teaspoon dried
1½ teaspoons sweet paprika
¼ cup all-purpose flour
¾ cup low-sodium chicken broth
¼ cup dried sherry
6 (6- to 8-ounce) beef blade steaks, ¾ to 1 inch thick
¼ cup heavy cream
2 tablespoons minced fresh parsley
Directions:
1. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Add mushrooms and ¼ teaspoon salt, cover, and cook until softened, about 5 minutes. Uncover and continue to cook until mushrooms are dry and browned, 5 to 10 minutes longer; transfer to slow cooker.
2. Heat remaining 2 tablespoons oil in skillet over medium-high heat until shimmering. Add onions, thyme, and paprika and cook until onions are softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in broth and sherry, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
3. Season steaks with salt and pepper and nestle into slow cooker. Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.
4. Transfer steaks to serving platter and tent loosely with aluminum foil. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. Stir in cream and parsley and season with salt and pepper to taste. Spoon 1 cup sauce over steaks and serve with remaining sauce.
The image featured at the top of this post is ©zoryanchik/Shutterstock.com