Tender and juicy slow cooker swiss steak smothered in onions, mushrooms, and gravy.
Maybe I was just very uncultured with food as a kid but growing up on my mother’s home cooking I just thought there was one way to make everything and that was that. It wasn’t really until I was in college, and later dating my now-husband and started having dinners with his family that I really came to notice differences. For example chicken and broccoli. I thought everyone put curry in their chicken and broccoli because it’s how my mother always did it. Apparently that’s not the norm. And apparently chicken and broccoli doesn’t even really have to be made in a casserole dish. What?? Yeah. Chicken and broccoli can be just chicken and broccoli side by side on a plate. Who knew.
My mother’s version and beef and gravy is different than this one. The beef is in chunks and the gravy is a little bit creamier and she usually serves it over rice. In fact we call it Slow Cooker Beef On Rice and it is truly the kind of comfort food you need after a long week and get a little homesick for your childhood Sunday dinners.
But this version I’m sharing with you today is inspired by my mother-in-law’s recipe for Swiss Steak. It has onions and mushrooms and a rich beef gravy that tenderizes the meat so it just melts in your mouth. Slow cooker Swiss steak is one my favorite dishes my husband’s mother makes so making it at our home and making it a little more my style was a must.
Today I’m serving it straight up but with mashed potatoes or rice this dish is even ten times better – just a tip if you’re looking for something to serve alongside this deliciousness!
Slow Cooker Swiss Steak
Ingredients
- 6 medium very thin steaks - (chicken steaks, blade steaks, or round steaks work well)
- 1 cup thinly sliced mushrooms
- 1 medium white or yellow onion - thinly sliced
- 2 teaspoons minced garlic
- salt and pepper - to taste
- 1 teaspoon dried Italian seasoning
- 1 cup beef stock
- ¼ cup flour
- 2 tablespoons oil
- salt & pepper to taste
- ½ cup heavy cream
- 2 tablespoons fresh parsley - finely chopped
Instructions
- Place steaks in slow cooker. In a oiled skillet saute mushrooms, onions, and garlic over medium heat for 2-3 minutes until tender and fragrant. Transfer to slow cooker on top of steaks. Sprinkle salt and pepper of the top to taste.
- In a medium bowl whisk beef stock, flour, oil, and Italian seasoning. Pour into slow cooker. Cover and cook on low for 6-8 hours or on high for 4-6 hours.
- Stir in heavy cream, cover and cook on high for another 10-15 minutes or so until the heavy cream has heated through and gravy is hot.
- Taste, add salt and pepper to taste as needed. Sprinkle with parsley, garnish with freshly cracked black pepper, and serve.
hi tIFFANY, i JUST FINISHED LOADING UP THE CROCK Pot with this. i can’t wait to try it. i was looking for something new to try, and it has everything we like. i used some top sirloins that i cut to size and pounded with a tenderizer then lightly seasoned and quickly browned them a little, then used the same skillet for the onions, mushrooms and garlic (i hate to waist flavor) I HAD TO INCREASE THE VOLUME ON EVERYTHING BUT I’M STICKING TO THE CUP OF CREAM, HOPING FOR A NICE THICK SAUCE. sERVING IT OVER RICE….I’LL LET YOU KNOW HOW IT COMES OUT. it smells fabulous !!!
Sounds like you set yourself up great! I hope that it turned out fantastic for you, Billy! 🙂
it turned out awesome. big hit with the fam, and definitely a “do again” recipe. thank you, i’ll be trying more soon !!!
PS…I’m not that bad of a typer. The comment box shows all CAPS, all the time. lol
Fantastic! Super excited to hear that this recipe was a hit for you and your family! Thanks, Billy!
We loved this recipe. I am on an auto immune protocol diet so i Used venison, coconut floUr and extra broth. I also had to leave out the cream but it was very delicious. WE ate it over mashed cauliflower. It was very savory so i think i will add carrots next time for sweeTness. This is a perfect crockpot meal.
It sounds like you did a great job modifying this to your needs! I am excited to hear it turned out delicious- thank you for sharing!
Hi
Can you cook this a day ahead and then reheat
I think that could work.
This is so good! I loved it!
So happy to hear that! Thanks for your feedback!
Can this be cooked on top of stove? If so approximately how long?
Unfortunately I don’t feel confident giving any suggestions on stovetop directions for this recipe without testing it first!