Slow Cooker Swiss Steak

13 January 2014

Slow Cooker Swiss Steak #SlowCooker #CrockPot #SwissSteakRecipe
Slow Cooker Swiss Steak

A gourmet slow cooker swiss steak recipe that doesn't contain tomatoes.

I'm keeping my promise to use my Crock Pots more and I've really been on a roll!  

This is a great swiss steak recipe.  This one doesn't use tomatoes and that was my main objection to other recipes. Not that I have anything against tomatoes; I love them, just not in this dish!

Slow Cooker Swiss Steak | | #SlowCooker #CrockPot #SwissSteakRecipe
Delicious and creamy swiss steak from the crock pot
This recipe also calls for a different cut of meat than usual. Most will call for round or thick-cut chuck roast.  This recipe, however, uses blade steak.  Yes, blade is chuck and if you know what a chuck steak looks like, it's the roundish portion with the line of gristle through it that sits just below the blade bone.  In some sections of the country, this is called "chicken steak."  

Slow Cooker Swiss Steak #SlowCooker #CrockPot #SwissSteakRecipe
Slow Cooker Swiss Steak

This meat holds up to slow cooking and doesn't fall apart after a long cooking period.  Yes, I know that it has that thin line of gristle in the center--and that can be cut away during serving time--but it's just that which holds the shape of the meat!!

Slow Cooker Swiss Steak

  • 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

*In some parts of the country, blade steak is called "chicken steak."

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.

Slow Cooker Swiss Steak #SlowCooker #CrockPot #SwissSteakRecipe
Slow Cooker Swiss Steak

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.  

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Barbara Bakes said...

Looks like a hearty meal my boys would love.

Kirsten Madaus said...

Your steak looks absolutely delicious--excellent photos. I don't think meat coming out of my slow cooker has ever looked so good! I'll need to root around the freezer and see if my quarter beef includes blade steaks.
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.

Sandra L. Linton said...

You list cream in your instructions but not in your ingredient list. Could you clarify?

Hilary Erickson said...

oh my goodness does that look good!
I am going to pin it right now.
I love how you use print-friendly, that is one of my favorite food blog beefs.
I would love be to added to your food bloggers blog that's my pinterest name.
thank you!

Judith Hannemann said...

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.

Judith Hannemann said...

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.

Judith Hannemann said...

Done Hilary!

Jeff May said...

Looks great, but to clarify and followup on the cream, how much? It is not listed as an ingredient, so I don't know how much to use. Thanks!

Sandra L. Linton said...

Sounds delicious! I will be making this soon.

Hilary Erickson said...

A) I am glad pinterest wouldn't let you add me, because I closed this before I pinned it.
b) I think I was only fololwing your one board, but now i'm following all of you. Hopefully that works. :)

Judith Hannemann said...

Thanks Jeff, I corrected it. I am the WORST proof-reader and I'm glad my readers point this stuff out to me!! Thanks again!

Judith Hannemann said...

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.

Peter Block said...

Judith, this looks amazing. And I am thinking that this is one of those recipes are parents gave us as kids and just covered with sauce so we would eat it. You brought it to a whole new level! Peter @ Feed Your Soul Too

Judith Hannemann said...

But minus the wine Peter LOL!!!!

Kelly Miciak said...

I didn't have any blade steaks so I used a rump roast and cut it into six steaks. It turned out so delicious in your recipe. The best that I have ever tasted. Thank you for the wonderful recipe!!

Virginia said...

Loved this recipe and so did my 3 picky eaters. I used round steak since it was what I had on hand and let it cook an hour longer. We will definitely use this recipe again!

Judith Hannemann said...

Happy to hear it pleased some finicky eaters Virginia and I'm a huge fan of using what you have on hand. Some folks have trouble getting this cut, so round or even plain old chuck steak will do. I seem to be able to get blade reduced all the time so my freezer is packed with it!

Janet said...

Loved this recipe, the sauce was great, but I found because the meat was on top of everything it really didn't absorb the flavour of the sauce. Is it possible to layer the mushrooms, then meat then onion mixture?

Judith Hannemann said...

Definitely Janet! Layer it any way that's best for you. I just tend to put all that on top so it's easy to take off to make gravy. Glad you liked it!

Taylor said...

I just made this last night, and it was fantastic! Instead of cooking it in my crockpot I cooked it in my dutch oven for 2 hours at 325 degrees and it was perfect. Served it over rice. Loved the gravy. Great recipe...will definitely make again!

Judith Hannemann said...

Glad you liked it!

Sandra Martinez said...

I thought Swiss steak was made more with tomatoes than a cream sauce. This looks really good but seems more like Salisbury steak.

Judith Hannemann said...

Most are made with tomatoes, a few aren't. While I like tomatoes and beef, I don't care much for them together which is why I prefer this one.

Melanie Diehl said...

This sounds so wonderful. I have a bit of venison in the freezer and am always looking for something new to do with it. I may give this a try! Thanks for sharing your recipe!

Jackie Gregoire said...

I made this, tonight. I didn't have any sherry, so I just upped the chicken broth(had no stock), used half fresh mushrooms, and a can of mushrooms(it is what I had on hand), used dried rosemary and dried parsley, and it still turned out wonderfully!! What a great recipe....thanks for sharing!!:D

Judith Hannemann said...

So glad you liked it! The beauty of these recipes is that you use what you have on hand! That's how this came about...and as far as the liquor is concerned, I think it was the dregs of a bottle I'd bought for something else--so I could use it up!!!


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