When you’re craving a home-cooked meal that feels like a warm hug at the end of a long day, this Slow Cooker Swiss Steak with Mushrooms delivers every time. This dish is a modern twist on a traditional comfort food classic, offering melt-in-your-mouth beef swimming in a savory, creamy mushroom sauce. Using a slow cooker allows the flavors to develop deeply, while freeing up your hands and schedule for other things. Whether you’re cooking for your family, hosting a casual get-together, or simply meal prepping for the week, this dish brings that slow-simmered taste without the usual work.
There’s something timeless about the combination of tender beef, aromatic herbs, and mushrooms. It’s rustic, hearty, and loaded with flavor in every bite. Even better? You probably already have most of the ingredients in your pantry or fridge. Pair it with mashed potatoes, buttered noodles, or crusty bread to soak up every last bit of sauce. It’s more than just dinner—it’s a meal that brings everyone to the table. From the first simmering aromas to the last bite, this recipe is sure to become a treasured go-to in your kitchen. Let’s get started on this simple, delicious journey.
Slow Cooker Swiss Steak with Mushrooms
Servings: 6
Ingredients
6 average-sized beef blade steaks
1 average-sized onion, sliced
8 oz fresh mushrooms, thinly sliced
¾ cup chicken broth
½ cup cream
¼ cup dry sherry
¼ cup all-purpose flour
4 tablespoons oil
Salt and pepper to taste
1 tablespoon fresh thyme, minced
1½ teaspoons mild paprika
2 tablespoons chopped fresh parsley
Instructions
- Heat 2 tablespoons of oil in a skillet over medium-high heat. Season steaks with salt and pepper. Brown both sides in the skillet in batches if needed, then transfer to the slow cooker.
- Add the remaining oil to the skillet. Sauté mushrooms and onions for about 5 minutes until tender and slightly browned.
- Stir in thyme and paprika, cooking for another minute to deepen the flavor.
- Spread the mushroom-onion mixture over the beef in the slow cooker.
- In a separate bowl, whisk together chicken broth, dry sherry, and flour until smooth. Pour this over the contents in the slow cooker.
- Cover and cook on low for 6–8 hours or on high for 4–5 hours, until beef is fork-tender.
- Carefully remove steaks and set aside. Stir in cream and fresh parsley into the sauce. Return steaks to the cooker and coat them with the sauce.
- Cook on low for an additional 10 minutes to let flavors blend.
Serve warm over mashed potatoes, rice, or with your favorite vegetables.
Nutritional and Dietary Notes
This dish provides a rich source of protein from the beef and essential minerals like iron and zinc. The mushrooms add fiber and earthy umami, while the cream brings a satisfying richness. While hearty and comforting, it’s not low-fat or dairy-free due to the added cream. You can substitute with plant-based cream or coconut milk for a lighter or lactose-free version. For a gluten-free adaptation, simply use cornstarch instead of flour and ensure your broth and other ingredients are certified gluten-free.
Sharing and Commenting is Caring
If this recipe brought a little comfort to your table, we’d love to hear about it! Share your experience, tell us your favorite sides to pair it with, or suggest a fun variation. Your comments help others create memorable meals too—so don’t be shy, let’s keep the flavor conversation going!