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.
Step 6
Sauté the sliced onions and mushrooms until soft and slightly browned, about 12 to 15 minutes.
Step 7
Stir in the mild paprika and minced fresh thyme with the onions and mushrooms.
Step 8
Cook for an additional minute to release the flavors.
Step 9
Spread the onion and mushroom mixture evenly over the steaks in the slow cooker.
Step 10
In a separate bowl, whisk together the flour, dry claret, and chicken broth until smooth and lump-free.
Step 11
Pour this mixture over the steaks and mushrooms in the slow cooker.
Step 12
Cover and cook on low heat for 6-8 hours or on high for 4-5 hours.
Step 13
Once the cooking time is up, gently remove the meat steaks and set them aside.
Step 14
Stir the heavy cream and chopped fresh parsley into the slow cooker sauce until fully combined.
Step 15
Return the steaks to the slow cooker, coating them with the mushroom sauce.
Step 16
Cover and cook for an additional 10 minutes on low heat to allow the flavors to meld.
Step 17
Serve the slow-cooked Swiss steak and mushrooms over cooked rice or mashed potatoes.
Enjoy!