Swiss Steak with Mushrooms and Onions

Swiss Steak with Mushrooms and Onions

We grew up with Swiss Steak. It was a staple in the 50’s and 60’s, which we carried into our families. There are many versions. Our families and neighbors made a version with tomatoes or tomato sauce. This version doesn’t use tomatoes, but still has one thing in common. They are all super tender. Whether you use a slow cooker or have a recipe which braises the steaks for several hours, Swiss Steak should always be very tender with a blend of the flavors of the onions, mushrooms or whatever vegetables your recipe uses.

Another reason we like this version is that by cooking for a longer time in the slow cooker, you’re always assured that the steaks will be tender and you don’t have to watch it constantly. If you like Slow Cooker cooking, we have a Cookbook with many recipes for your dining pleasure.

Serves 6

Ingredients:
6 (6 to 8 Ounce) Beef Blade Steaks, ½ to 1 Inch Thick (You can also use round steak cut to size)
3 Tablespoons Vegetable Oil
1 ½ Pounds Mushrooms Sliced
2 Medium Onions, cut in half and thinly sliced
1 Teaspoon Dried Thyme
1 ½ Teaspoons Sweet Paprika
¼ Cup All-purpose Flour
¾ Cup Low-salt Chicken Stock
Salt and Pepper
¼ Cup Dry Sherry (optional)
¼ Cup Heavy Cream
2 Tablespoons Minced Fresh Parsley

Directions:
Heat 1 tablespoon oil in large frying pan over medium-high heat until shimmering. Add mushrooms and ¼ teaspoon salt. Cover the pan, and cook until softened, about 5-7 minutes. Remove cover and continue to cook another 5 to 10 minutes longer until mushrooms have dried and lightly brown. Transfer to slow cooker.

Heat 2 tablespoons oil in frying pan over medium-high heat until shimmering. Add onions, thyme, and paprika. Cook 8 to 10 minutes until onions are softened and lightly browned. Stir in flour and cook for 1 minute. Slowly whisk in stock and sherry. Deglaze pan by scraping up any browned bits. Break up any lumps. Transfer to slow cooker.

Season steaks with salt and pepper to taste. Place in slow cooker, surrounded by the other contents. Cover and cook 9 to 11 hours on low or 5 to 7 hours on high, until steaks are tender,.

Transfer steaks to serving plate and cover with aluminum foil to keep warm. Let braising liquid settle in slow cooker for about 5 minutes. Spoon off any fat from surface. Blend in heavy cream and parsley. Season with salt and pepper to taste. Spoon 1 cup of the sauce over steaks and serve the remaining sauce if your guests would like more.

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