Swiss Steak


August 15, 2014

Swiss Steak 5 0 5 3
  • Prep: 10 mins
  • Cook: 4 hrs
  • 10 mins

    4 hrs

    4 hrs 10 mins

  • Yields: 4-6


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


1Heat 1 tbs of oil in searing slow cooker insert or in pan on stove.

2Add the mushrooms and cook for 5 minutes or until brown. Remove mushrooms from pan and place aside or into the slow cooker.

3Heat 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.

4Heat 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.

5Pour in apple cider vinegar and chicken stock, scraping together all the browned bits from the bottom of the pan.

6Add 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.

7Place browned steaks on top of the mushroom & onion mixture in the slow cooker.

8Cover and cook on low for 4-6 hours or high for 3-4 hours.

9Remove steaks, cover and set aside to keep warm.

10Stir the cream into the liquid in the slow cooker. Heat for 10 minutes then serve over steaks.

11Note: 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.

12Serves 4-6 depending on size of steaks

Submitted by Paulene Christie


10 Reviews


September 2, 2020

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.

Paulene @ Slow Cooker Central

February 14, 2019

You could skip that and still stay to similar cooking time 🙂


February 10, 2019

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

Marie Norris

February 10, 2019

A favourite in our household, rave reviews from the hardest to please family member.

Samantha Cooper

August 25, 2017

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 😊

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


February 7, 2017

Can you use a beef blade roast for this you think?
it looks delicious!!
Nic 😉

It wouldn’t be the same.


January 2, 2017

Can you make it without cream and cider?


November 13, 2016

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.

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