Swiss Steak

Submitted by Paulene Christie

Swiss Steak

5 from 1 vote
Serving: 4
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Servings 6

Ingredients
 

  • 1kg Beef blade steaks
  • 250g Mushrooms sliced
  • 1 medium onion sliced
  • 1 Tablespoon fresh thyme
  • 1 Teaspoon sweet paprika
  • 3/4 cup chicken stock
  • 1/4 cup apple cider vinegar
  • 1/4 cup flour
  • 4 Tablespoons oil
  • Salt and pepper to taste
  • 1/2 cup Thickened cream

Instructions
 

  • Heat 1 tbs of oil in searing slow cooker insert or in pan on stove.
  • Add the mushrooms and cook for 5 minutes or until brown. Remove mushrooms from pan and place aside or into the slow cooker.
  • Heat 1tbs of oil in same pan or searing insert and add steaks that have been pre seasoned with salt and pepper. Cook briefly until browned/sealed. Remove from pan and place aside.
  • Heat remaining 2 tbs of the oil. Add the sliced onions, thyme and paprika. Stir and cook for 1 minute. Add flour and stir well while cooking for a further 1 minute.
  • Pour in apple cider vinegar and chicken stock, scraping together all the browned bits from the bottom of the pan.
  • Add the entire contents of the pan and the onions set aside earlier into the slow cooker. If you were doing the browning in a searing slow cooker then return the mushrooms back to the slow cooker with the onion mix.
  • Place browned steaks on top of the mushroom & onion mixture in the slow cooker.
  • Cover and cook on low for 4-6 hours or high for 3-4 hours.
  • Remove steaks, cover and set aside to keep warm.
  • Stir the cream into the liquid in the slow cooker. Heat for 10 minutes then serve over steaks.
  • Note: To make a lower fat version you can leave out the cream all together and still have a lovely mushroom sauce already made from the cooking juices as is.
  • Serves 4-6 depending on size of steaks
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10 thoughts on “Swiss Steak”

  1. This was absolutely delicious!!!! I used rump steak cooked on low 4.5 hours and used 1/2 T of dried Thyme as that’s all I had and it still came out divine. Pretty happy to have some left over gravy to spoon over tonight’s dinner.

  2. Do you have to sear the meat and mushrooms first or can I just throw it all in together? If so, how long shoild I cook it for on low please. Thanks

  3. This is delish mad just as a sauce in the 1.5lt cooker & served over pan cooked steak. I just added a bit of beef stock & sprinkled in some flour to absorb the liquid from the mushies when frying & it was enough to thicken it. I only added cream to taste at the end too.

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