Swiss Steak and Mushrooms Recipe
There’s nothing quite like the comforting, rich flavors of a slow-cooked meal to make you feel right at home. This Swiss Steak and Mushrooms recipe exemplifies the heartiness and depth of flavor that slow cooking can bring to your kitchen. Imagine tender beef blade steaks, carefully browned to develop a rich, caramelized crust, then simmered to perfection in a savory blend of onions, mushrooms, and dry claret. The slow cooker works its magic over hours, allowing the flavors to meld and intensify, resulting in a dish that’s both flavorful and deeply satisfying.
The preparation of this dish begins with the essential step of browning the steaks, which not only enhances the flavor but also adds a delightful texture to the final dish. As the steaks are transferred to the slow cooker, the same pan is used to sauté sliced onions and mushrooms until they are tender and slightly caramelized. This step ensures that every bit of flavor is captured and added to the slow cooker.
Ingredients:
3/4 cup chicken broth.
1/4 cup heavy cream.
1/4 cup dry claret.
1/4 cup unbleached flour.
Salt and pepper, to taste.
4 tablespoons oil.
1 teaspoon minced fresh thyme.
1/2 teaspoon mild paprika.
2 teaspoons chopped fresh parsley.
Instructions:
Step 1
Heat 2 tablespoons of oil in a pan over medium-high heat.
Step 2
Season beef blade steaks with salt and pepper.
Step 3
Brown the steaks on both sides in the skillet, working in batches if necessary.
Step 4
Transfer the browned steaks to the slow cooker.
Step 5
Add the remaining 2 tablespoons of oil to the same pan.
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