Start to Finish: 15 minutes active; 5 hours, 45 minutes inactive
Crock-Pots are made for tough cuts of meat. Their ability to hold a steady temperature and distribute heat evenly renders tough, chewy beef into creamy, tender preparations like Swiss steak. But you can't simply toss all the ingredients in the crock and return in a few hours, and have a well-made meal. It takes about 15 minutes to sear the steaks to golden brown and build the foundation for a true cream sauce to adorn them.
- 6 beef round steaks, about 2 pounds
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons of vegetable oil
- 1 medium Spanish onion, sliced
- 8 ounces of button mushrooms, thinly sliced
- 2 tablespoons of all-purpose flour
- 1 3/4 cups of chicken stock
- 1/4 cup of heavy cream
- 1 bay leaf
- 4 sprigs of fresh thyme
- Freshly chopped parsley, to taste
Season the steaks with kosher salt and freshly ground black pepper. Heat the oil in a skillet on the stove over medium heat.
Sear the steaks on both sides until golden brown and add them to the Crock-Pot. Add the onions and mushrooms to the skillet.
Saute the onions and mushrooms until slightly browned and softened, about 5 minutes. Sprinkle the flour in the pan. Mix the fat, flour, mushrooms and onions. Cook the mixture until the flour turns blond, about 2 to 3 minutes. Deglaze the skillet with the stock and whisk in the cream.
Season the sauce to taste with salt and pepper. Pour the sauce in the skillet over the steaks in the Crock-Pot. Add the bay leaf and thyme.
Cover the Crock-Pot. Cook the Swiss steaks on high for 5 hours and 45 minutes. To serve, transfer the steaks to the serving platter or plates.
Stir the sauce and adjust the seasoning as needed with kosher salt and freshly ground black pepper. Garnish the steaks with freshly chopped parsley to taste.
- If your market doesn't have bottom round steaks, use a bottom round roast instead. Buy a 2-pound roast and slice it
in the direction of the grain into 6 pieces of the same approximate size.