Ingredients

  • 1 ½ pounds button mushrooms sliced thin
  • ¼ cup dry sherry (cream sherry can be used in a pinch, but dry is preferable in this dish)
  • ¼ cup flour
  • 2 tablespoons minced fresh parsley
  • ¼ cup heavy cream
  • ¾ cup low sodium chicken stock
  • 1 ½ pounds onion, cut in half and sliced thin
  • ¼ teaspoon salt
  • 6 8-ounce blade steaks, about an inch thick
  • 1 ½ teaspoons sweet paprika
  • 1 tablespoon minced fresh thyme or 1 teaspoon dry
  • 3 tablespoons vegetable oil, divided

Ready In 510 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Each blade steak has a line of gristle running down the center. To remove, cut each steak in half along the line of gristle and then with a sharp knife, slice off and discard the line of gristle on each piece. Then lay the steaks out on a plate and salt and pepper if cooking right away. If not cooking until the next day, do not season until then.In a large 12 inch skillet with a tight fitting lid over medium high heat, place one tablespoon of oil, all of the mushrooms and the salt. Stir, cover and cook for five minutes. The mushrooms will give up a lot of water.
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  • EQUIPMENT:
  • Length: 5 minutes

Step 2

  • Remove cover and cook for 5-10 minutes until liquid has evaporated and mushrooms get dry and browned.
  • INGREDIENTS:
  • Length: 10 minutes

Step 3

  • Remove from heat and place in bottom of slow cooker.In same pan, heat remaining oil with onions, thyme and paprika. Cook uncovered for 8-10 minutes until lightly browned.
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  • EQUIPMENT:
  • Length: 10 minutes

Step 4

  • Add flour and cook for one minute.Slowly add stock and sherry while whisking until combined.
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  • EQUIPMENT:
  • Length: 1 minutes

Step 5

  • Remove from heat and add to slow cooker.At this point, if you are prepping the night before, refrigerate slow cooker bowl and steaks until morning.When ready to cook, place slow cooker bowl into slow cooker.Salt and pepper both sides of steaks and plunge into mushroom and onion mixture until completely submerged under mixture.Cover and set timer to low for eight hours or high for five hours. After allotted time, check for doneness and cook longer if needed. On low, ours took exactly eight hours.
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  • EQUIPMENT:
  • Length: 1260 minutes

Step 6

  • Remove meat to a platter and tent with foil.
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Step 7

  • Let slow cooker mixture rest for five minutes then skim any fat from top and discard.
  • EQUIPMENT:
  • Length: 5 minutes

Step 8

  • Add cream and parsley to mushroom and onion mixture and stir.To serve, place beef steaks on dinner plates and top with the mushroom and onion mixture.
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Step 9

  • Sprinkle with additional chopped fresh thyme or parsley.We show our steaks served with Asiago Potato Stacks.
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