- 1
Ingredients
- 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
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 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.
I've linked up an easy Celery & Rice soup for you today. I've made it on the stove top and in the slow cooker. I've made it vegan, as well as made it with chicken broth and added chicken chunks. It's delicious each time--and lets celery be the star of the show for a change.
I would love be to added to your food bloggers blog
Sandra, it's down in the end of the instructions. At the end of the cooking, you stir in the cream with the parsley. That's so the cream doesn't curdle.
Sandra, it's down in the end of the instructions. At the end of the cooking, you stir in the cream with the parsley. That's so the cream doesn't curdle.
A) I am glad pinterest wouldn't let you add me, because I closed this before I pinned it.
I'll try again Hilary--you really only have to follow one board each...Pinterest doesn't refresh fast so that's probably why I could not add you a few hours ago. Back in the summer, I believe, was when they started requiring you at least follow one board of each others' in order to add you to a board.
Loaded Shepherd's Pie This is my take on the classic Shepherd's Pie. Loaded mashed potatoes and a surprise seasoning make ...
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