Submitted by Paulene Christie
Swiss Steak
Serving: 4
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
Tried this recipe?Let us know how it was!
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.
Can you make it without cream and cider?
It wouldn’t be the same.
Hello,
Can you use a beef blade roast for this you think?
it looks delicious!!
Nic 😉
As a whole roast instead of steaks do you mean?
I think the flavours would be great still 🙂
It may release a little too much liquid though during cooking so I’d definitely brown/sear it first to try to seal some of those in
Made this the other night. Was abit worried bout tbe sauce not working but it did. Omgosh it was amazing. Will deff be doing this again 😊
A favourite in our household, rave reviews from the hardest to please family member.
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
You could skip that and still stay to similar cooking time 🙂
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.