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| 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!
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.”
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
Prep time
Cook time
Total time
Author: Judith Hannemann
Serves: 4
Ingredients
- 6 medium beef blade steaks*
- 8 oz fresh mushrooms, thinly sliced
- 1 medium onion, sliced
- 1 tbs fresh thyme, minced
- 1½ tsp sweet paprika
- ¾ cup chicken stock
- ¼ cup dry sherry
- ¼ cup flour
- 4 tbs oil
- salt & pepper to taste
- 2 tbs fresh parsley, chopped
- ½ cup heavy cream
Instructions
- 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
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| 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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Yum
Barbara Bakes says
January 13, 2014 at 1:18 pmLooks like a hearty meal my boys would love.
Kirsten Madaus says
January 13, 2014 at 1:56 pmJudith,
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.
Thanks!
Sandra L. Linton says
January 13, 2014 at 5:39 pmYou list cream in your instructions but not in your ingredient list. Could you clarify?
Hilary Erickson says
January 13, 2014 at 5:41 pmoh 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
http://www.pinterest.com/hillyut/ that's my pinterest name.
thank you!
Judith Hanneman says
January 13, 2014 at 6:04 pmSandra, 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 Hanneman says
January 13, 2014 at 6:04 pmSandra, 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 Hanneman says
January 13, 2014 at 6:05 pmDone Hilary!
Jeff May says
January 13, 2014 at 6:45 pmLooks 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 says
January 13, 2014 at 6:48 pmSounds delicious! I will be making this soon.
Hilary Erickson says
January 13, 2014 at 6:53 pmA) 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 Hanneman says
January 13, 2014 at 7:32 pmThanks 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 Hanneman says
January 13, 2014 at 7:36 pmI'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 says
January 13, 2014 at 7:40 pmJudith, 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 Hanneman says
January 13, 2014 at 7:49 pmBut minus the wine Peter LOL!!!!
Kelly Miciak says
February 17, 2014 at 1:53 pmI 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 says
September 15, 2014 at 8:01 pmLoved 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 Hanneman says
September 15, 2014 at 8:15 pmHappy 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 says
October 3, 2014 at 10:32 pmLoved 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 Hanneman says
October 3, 2014 at 11:03 pmDefinitely 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 says
January 14, 2015 at 3:09 pmI 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 Hanneman says
January 14, 2015 at 3:16 pmGlad you liked it!
Sandra Martinez says
February 10, 2015 at 7:23 pmI thought Swiss steak was made more with tomatoes than a cream sauce. This looks really good but seems more like Salisbury steak.
Judith Hanneman says
February 10, 2015 at 7:27 pmMost 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 says
February 22, 2015 at 8:03 pmThis 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 says
March 16, 2015 at 12:34 amI 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 Hanneman says
March 16, 2015 at 12:45 amSo 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!!!
Sheccid says
September 12, 2015 at 10:37 pmWow!! Just perfect! Used red wine instesd of sherry. So delicious!!
Judith Hanneman says
September 12, 2015 at 10:45 pmLOL..any port in a storm….I’d do the same thing and have!!!
Anita Mc says
September 15, 2015 at 2:40 pmBought a couple blade steaks on sale was looking for slow cooker recipe for them. It’s cooking right now using fresh just found hen of the woods mushrooms. I did add potatoes and carrots because I had them and they needed cooked. Can’t wait! Thank you
Judith Hanneman says
September 15, 2015 at 3:45 pmThat’s a great way to use the bits and bobs you have around but by themselves are not enough to make a full serving!!!
tailaly says
September 23, 2015 at 1:07 amHi, sorry for what must be a stupid question but is it either LOW for 6-8 hours or HI for 4-5 hours, or is it LOW for 6-8 hours and then HI for 4-5 hours?
Judith Hanneman says
September 23, 2015 at 1:14 amIt’s either or. Low for 6-8 hours or high for 4-5. But with the way the new crockpots cook, I’d check an hour before each stated time for doneness.
Claudette says
November 13, 2015 at 5:44 pmTrying this now, I found the gravy quite thick with a quarter cup of flour. Does it get more liquid from the meat juice during cooking time
Judith Hanneman says
November 13, 2015 at 5:48 pmYes, seems a lot of juices are released with slow cooking..which is why I tend to keep the amount pretty low at the beginning.
Judith Hanneman says
November 13, 2015 at 5:51 pmIf it still is too thick for your taste, it can always be thinned down at the end!
Tony says
November 19, 2015 at 6:40 pmCan I use sirloin steak or will it fall apart in the crock pot? It’s all I have on hand.
Judith Hanneman says
November 19, 2015 at 8:17 pmIt probably will fall apart because it’s a tender cut, but it will still taste delicious!! I’d plan on some rice or noodles with it so if it does fall apart, then serve it over one of those!
Melissa says
January 9, 2016 at 3:32 amJust made this for dinner tonight and it was delicious. It was a little more work than many crock pot meals but the result makes it worth it my husband loved it and said “this recipe is definitely a keeper.”
Judith Hanneman says
January 9, 2016 at 3:45 amSo glad you enjoyed this! Most of my crock pot recipes do involve a bit more than the dump, set, forget method. I read a book years ago on gourmet crock pot cooking and if I only learned just one thing from that book it was that browning meat and deglazing the browning pan with the liquid is essential to great flavor. It’s a step I never omit now–because it’s worth it!
David Green says
January 21, 2016 at 9:34 pmHi Judith. This looks fabulous. Do you think VSOP brandy would make an tasty alternative to sherry?
Judith Hanneman says
January 22, 2016 at 4:04 amDefinitely! Probably better!
David says
January 22, 2016 at 9:46 pmI’ll let you know!
Judith Hanneman says
January 22, 2016 at 10:19 pmGreat!
Michele says
January 25, 2016 at 9:23 amBlade steak is pretty hard to find in my area. Is there another cut of beef that would work equally well?
Judith Hanneman says
January 25, 2016 at 1:16 pmChuck would be my next choice or shoulder–they might fall apart though, but it’ll still taste good. I have the same problem with brisket in my area 🙁