For what reasons, therefore, should you save this recipe? Why? Because it provides a chance to spend quality time with loved ones while also providing a tasty and filling supper. Indulge your taste buds with the Slow Cooker Swiss Steak and bring the family together with this comforting dish. Let us go right into this mouthwatering dish.
A Swiss Steak Recipe for the Slow Cooker

The recipe calls for six medium-rare beef blade steaks.
One medium-sized onion, peeled and sliced
Fresh, finely sliced mushrooms, 8 oz.
HomeI affectionately refer to this meal as “Husband’s Happiness” as my husband incessantly asks me to prepare it for him.
I affectionately refer to this meal as “Husband’s Happiness” as my husband incessantly asks me to prepare it for him.
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chicken broth, 3/4 cup
1/4 cup of heavy cream
One-fourth cup of dry claret
a quarter cup of unbleached flour
Season with salt and pepper and add four tablespoons of oil.
1 teaspoon of fresh thyme that has been minced
mild paprika, measured in 1/2 teaspoon
Fresh parsley, 2 teaspoons chopped
Instructions:
2. Warm 2 tablespoons of oil in a pan over medium-high heat. If you want more seasoning on your beef blade steaks, add salt and pepper. Brown the steaks on both sides in the skillet, if needed in batches. Brown the steaks and then place them in the slow cooker. (More flavor comes from the browning process.)
2. Add the remaining 2 tablespoons of oil to the same pan and sauté the sliced onions and mushrooms until they are soft and slightly browned, about 12 to 15 minutes. About five minutes should pass.

3. Incorporate the sweet paprika and minced fresh thyme into the pan with the onion and mushrooms. Just one more minute in the pan will bring out much more flavor.
Spread the mushroom and onion mixture evenly over the meat steaks, then transfer to the slow cooker.
5. In a another bowl, mix the flour, dry sherry, and chicken stock with a whisk until smooth and lump-free. Add this mixture to the slow cooker with the steak and mushrooms.
6. Once the beef is seasoned and marinated, cover and simmer on low heat for 6-8 hours (or high for 4-5 hours).
7. After the slow cooker time is up, gently take out the meat steaks and put them aside.
8. Add the cream and chopped fresh parsley to the slow cooker sauce. Stir until fully combined. Before putting the steaks back in the slow cooker, coat them with the mushroom sauce.
8. Return the lid to the slow cooker and continue cooking for another 10 minutes on low heat. This will give the flavors time to combine.

With your preferred side dishes, serve the slow-cooked Swiss steak and mushrooms over cooked rice or mashed potatoes. Have fun!

For what reasons, therefore, should you save this recipe? Why? Because it provides a chance to spend quality time with loved ones while also providing a tasty and filling supper. Indulge your taste buds with the Slow Cooker Swiss Steak and bring the family together with this comforting dish. Let us go right into this mouthwatering dish.
A Swiss Steak Recipe for the Slow Cooker

The recipe calls for six medium-rare beef blade steaks.
One medium-sized onion, peeled and sliced
Fresh, finely sliced mushrooms, 8 oz.
HomeI affectionately refer to this meal as “Husband’s Happiness” as my husband incessantly asks me to prepare it for him.
I affectionately refer to this meal as “Husband’s Happiness” as my husband incessantly asks me to prepare it for him.
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chicken broth, 3/4 cup
1/4 cup of heavy cream
One-fourth cup of dry claret
a quarter cup of unbleached flour
Season with salt and pepper and add four tablespoons of oil.
1 teaspoon of fresh thyme that has been minced
mild paprika, measured in 1/2 teaspoon
Fresh parsley, 2 teaspoons chopped
Instructions:
2. Warm 2 tablespoons of oil in a pan over medium-high heat. If you want more seasoning on your beef blade steaks, add salt and pepper. Brown the steaks on both sides in the skillet, if needed in batches. Brown the steaks and then place them in the slow cooker. (More flavor comes from the browning process.)
2. Add the remaining 2 tablespoons of oil to the same pan and sauté the sliced onions and mushrooms until they are soft and slightly browned, about 12 to 15 minutes. About five minutes should pass.

3. Incorporate the sweet paprika and minced fresh thyme into the pan with the onion and mushrooms. Just one more minute in the pan will bring out much more flavor.
Spread the mushroom and onion mixture evenly over the meat steaks, then transfer to the slow cooker.
5. In a another bowl, mix the flour, dry sherry, and chicken stock with a whisk until smooth and lump-free. Add this mixture to the slow cooker with the steak and mushrooms.
6. Once the beef is seasoned and marinated, cover and simmer on low heat for 6-8 hours (or high for 4-5 hours).
7. After the slow cooker time is up, gently take out the meat steaks and put them aside.
8. Add the cream and chopped fresh parsley to the slow cooker sauce. Stir until fully combined. Before putting the steaks back in the slow cooker, coat them with the mushroom sauce.
8. Return the lid to the slow cooker and continue cooking for another 10 minutes on low heat. This will give the flavors time to combine.

With your preferred side dishes, serve the slow-cooked Swiss steak and mushrooms over cooked rice or mashed potatoes. Have fun!

For what reasons, therefore, should you save this recipe? Why? Because it provides a chance to spend quality time with loved ones while also providing a tasty and filling supper. Indulge your taste buds with the Slow Cooker Swiss Steak and bring the family together with this comforting dish. Let us go right into this mouthwatering dish.
A Swiss Steak Recipe for the Slow Cooker

The recipe calls for six medium-rare beef blade steaks.
One medium-sized onion, peeled and sliced
Fresh, finely sliced mushrooms, 8 oz.
HomeI affectionately refer to this meal as “Husband’s Happiness” as my husband incessantly asks me to prepare it for him.
I affectionately refer to this meal as “Husband’s Happiness” as my husband incessantly asks me to prepare it for him.
Advertisement

chicken broth, 3/4 cup
1/4 cup of heavy cream
One-fourth cup of dry claret
a quarter cup of unbleached flour
Season with salt and pepper and add four tablespoons of oil.
1 teaspoon of fresh thyme that has been minced
mild paprika, measured in 1/2 teaspoon
Fresh parsley, 2 teaspoons chopped
Instructions:
2. Warm 2 tablespoons of oil in a pan over medium-high heat. If you want more seasoning on your beef blade steaks, add salt and pepper. Brown the steaks on both sides in the skillet, if needed in batches. Brown the steaks and then place them in the slow cooker. (More flavor comes from the browning process.)
2. Add the remaining 2 tablespoons of oil to the same pan and sauté the sliced onions and mushrooms until they are soft and slightly browned, about 12 to 15 minutes. About five minutes should pass.

3. Incorporate the sweet paprika and minced fresh thyme into the pan with the onion and mushrooms. Just one more minute in the pan will bring out much more flavor.
Spread the mushroom and onion mixture evenly over the meat steaks, then transfer to the slow cooker.
5. In a another bowl, mix the flour, dry sherry, and chicken stock with a whisk until smooth and lump-free. Add this mixture to the slow cooker with the steak and mushrooms.
6. Once the beef is seasoned and marinated, cover and simmer on low heat for 6-8 hours (or high for 4-5 hours).
7. After the slow cooker time is up, gently take out the meat steaks and put them aside.
8. Add the cream and chopped fresh parsley to the slow cooker sauce. Stir until fully combined. Before putting the steaks back in the slow cooker, coat them with the mushroom sauce.
8. Return the lid to the slow cooker and continue cooking for another 10 minutes on low heat. This will give the flavors time to combine.

With your preferred side dishes, serve the slow-cooked Swiss steak and mushrooms over cooked rice or mashed potatoes. Have fun!