Lookie what I found! 
Slow Cooker Swiss Steak
Slow Cooker Swiss Steak
A gourmet slow cooker swiss steak recipe that doesn't contain tomatoes.
I'm keeping my promise to use my Crock Pots more and I've really been on a roll!
This is a great swiss steak recipe. This one doesn't use tomatoes and that was my main objection to other recipes. Not that I have anything against tomatoes; I love them, just not in this dish!
Delicious and creamy swiss steak from the crock pot
This recipe also calls for a different cut of meat than usual. Most will call for round or thick-cut chuck roast. This recipe, however, uses blade steak. Yes, blade is chuck and if you know what a chuck steak looks like, it's the roundish portion with the line of gristle through it that sits just below the blade bone. In some sections of the country, this is called "chicken steak."
Slow Cooker Swiss Steak
This meat holds up to slow cooking and doesn't fall apart after a long cooking period. Yes, I know that it has that thin line of gristle in the center--and that can be cut away during serving time--but it's just that which holds the shape of the meat!!
Slow Cooker Swiss Steak
Heat a heavy skillet or saute pan over medium heat. Add 1 tbs of the oil. Add the mushrooms; cover and cook for 5 minutes. Remove cover and continue cooking until mushrooms begin to brown. Remove from pan and place in the slow cooker.
Return the pan to the heat. Season the steaks with salt & pepper. Add 1 tbs of oil and brown the blade steaks nicely. Remove to a plate and set aside
Return the pan to the heat and add 2 tbs of the oil. Add the sliced onions, the thyme and the paprika. Stir and cook for about 1 minute. Add the flour and stir well, cooking for about 1 minute. Whisk in the sherry and chicken stock, scraping up all the browned bits at the bottom of the pan. Add the entire contents of the pan to the slow cooker.
Place browned steaks on top of the mushroom/onion mixture. Cover and cook on LOW for 6-8 hours, HI for 4-5 hours.
Remove steaks to a serving plate and cover with aluminum foil to keep them warm. Stir the cream and parsley into the liquid. Heat for another 10 minutes. Ladle gravy over steaks and serve
Makes either 6 smaller servings or 3 larger servings.
Slow Cooker Swiss Steak
Slow Cooker Swiss Steak
A gourmet slow cooker swiss steak recipe that doesn't contain tomatoes.
I'm keeping my promise to use my Crock Pots more and I've really been on a roll!
This is a great swiss steak recipe. This one doesn't use tomatoes and that was my main objection to other recipes. Not that I have anything against tomatoes; I love them, just not in this dish!
Delicious and creamy swiss steak from the crock pot
This recipe also calls for a different cut of meat than usual. Most will call for round or thick-cut chuck roast. This recipe, however, uses blade steak. Yes, blade is chuck and if you know what a chuck steak looks like, it's the roundish portion with the line of gristle through it that sits just below the blade bone. In some sections of the country, this is called "chicken steak."
Slow Cooker Swiss Steak
This meat holds up to slow cooking and doesn't fall apart after a long cooking period. Yes, I know that it has that thin line of gristle in the center--and that can be cut away during serving time--but it's just that which holds the shape of the meat!!
Slow Cooker Swiss Steak
- 6 medium beef blade steaks*
- 8 oz fresh mushrooms, thinly sliced
- 1 medium onion, sliced
- 1 tbs fresh thyme, minced
- 1 1/2 tsp sweet paprika
- 3/4 cup chicken stock
- 1/4 cup dry sherry
- 1/4 cup flour
- 4 tbs oil
- salt & pepper to taste
- 2 tbs fresh parsley, chopped
- 1/2 cup heavy cream
Heat a heavy skillet or saute pan over medium heat. Add 1 tbs of the oil. Add the mushrooms; cover and cook for 5 minutes. Remove cover and continue cooking until mushrooms begin to brown. Remove from pan and place in the slow cooker.
Return the pan to the heat. Season the steaks with salt & pepper. Add 1 tbs of oil and brown the blade steaks nicely. Remove to a plate and set aside
Return the pan to the heat and add 2 tbs of the oil. Add the sliced onions, the thyme and the paprika. Stir and cook for about 1 minute. Add the flour and stir well, cooking for about 1 minute. Whisk in the sherry and chicken stock, scraping up all the browned bits at the bottom of the pan. Add the entire contents of the pan to the slow cooker.
Place browned steaks on top of the mushroom/onion mixture. Cover and cook on LOW for 6-8 hours, HI for 4-5 hours.
Remove steaks to a serving plate and cover with aluminum foil to keep them warm. Stir the cream and parsley into the liquid. Heat for another 10 minutes. Ladle gravy over steaks and serve
Makes either 6 smaller servings or 3 larger servings.