Slow Cooker Swiss Steak

By TLoya

Mushrooms and Cabernet Make this Super Easy Swiss Steak Divine.

Ingredients

• 2 lbs top sirloin; trimmed of fat and cut into steaks no more than 1.25” thick
• 8 oz or more fresh mushrooms, thinly sliced
• 4 carrots peeled and cut in 1 inch rounds
• 1 medium onion, sliced
• 1 tbs fresh thyme, minced
• 1 1/2 tsp sweet paprika
• 3/4 cup chicken stock
• 1/4 cup cabernet sauvignon
• 1/4 cup flour
• 4 tbs oil
• salt & pepper to taste
• 2 tbs fresh parsley, chopped
• 1/2 cup heavy cream

Preparation

Step 1

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 cabernet 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. . About an hour and a quarter before done; add in the carrot rounds to the gravy.

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. Pour gravy over steaks and serve.