Slow-Cooker Braised Steaks With Mushrooms and Onions
By Ashley MoorePublished on October 16, 2019
Time
8 to 9 hours on low or 5 to 6 hours on high
Yield
Serves 4
Slow cooker size
4 to 7 quarts
Ingredients
1 tablespoon vegetable oil 1 pound white mushrooms, trimmed and sliced ¼ inch thick1 onion, halved and sliced thinSalt and pepper ¼ cup all-purpose flour 1 tablespoon minced fresh thyme or 1 teaspoon dried1½ teaspoons paprika ¾ cup chicken broth ¼ cup dry sherry 4 (6- to 8-ounce) beef blade steaks, ¾ to 1 inch thick, trimmed¼ cup heavy cream 2 tablespoons minced fresh parsley
Before You Begin
You can substitute an equal amount of beef flat-iron steaks, if desired.
Instructions
- 1. Heat oil in 12-inch skillet over medium heat until shimmering. Add mushrooms, onion, and ¼ teaspoon salt, cover, and cook until vegetables are softened and mushrooms have released their liquid, about 5 minutes. Uncover and continue to cook until vegetables are dry and lightly browned, 5 to 7 minutes. Stir in flour, thyme, and paprika and cook until fragrant, about 1 minute. Slowly stir in broth and sherry, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
- Season steaks with salt and pepper and nestle into slow cooker. Cover and cook until beef is tender and fork slips easily in and out of meat, 8 to 9 hours on low or 5 to 6 hours on high.
- Transfer steaks to serving dish. Using large spoon, skim fat from surface of sauce. Stir in cream and parsley and season with salt and pepper to taste. Spoon 1 cup sauce over steaks and serve, passing remaining sauce separately.
Time
8 to 9 hours on low or 5 to 6 hours on highYield
Serves 4Slow cooker size
4 to 7 quartsIngredients
1 tablespoon vegetable oil
1 pound white mushrooms, trimmed and sliced ¼ inch thick
1 onion, halved and sliced thin
Salt and pepper
¼ cup all-purpose flour
1 tablespoon minced fresh thyme or 1 teaspoon dried
1½ teaspoons paprika
¾ cup chicken broth
¼ cup dry sherry
4 (6- to 8-ounce) beef blade steaks, ¾ to 1 inch thick, trimmed
¼ cup heavy cream
2 tablespoons minced fresh parsley
Ingredients
1 tablespoon vegetable oil
1 pound white mushrooms, trimmed and sliced ¼ inch thick
1 onion, halved and sliced thin
Salt and pepper
¼ cup all-purpose flour
1 tablespoon minced fresh thyme or 1 teaspoon dried
1½ teaspoons paprika
¾ cup chicken broth
¼ cup dry sherry
4 (6- to 8-ounce) beef blade steaks, ¾ to 1 inch thick, trimmed
¼ cup heavy cream
2 tablespoons minced fresh parsley
Ingredients
1 tablespoon vegetable oil
1 pound white mushrooms, trimmed and sliced ¼ inch thick
1 onion, halved and sliced thin
Salt and pepper
¼ cup all-purpose flour
1 tablespoon minced fresh thyme or 1 teaspoon dried
1½ teaspoons paprika
¾ cup chicken broth
¼ cup dry sherry
4 (6- to 8-ounce) beef blade steaks, ¾ to 1 inch thick, trimmed
¼ cup heavy cream
2 tablespoons minced fresh parsley
Why This Recipe Works
To get the deep, robust flavor we were after for our steaks, we browned the onions (to bring out their natural sweetness) and the mushrooms (to deepen their inherent earthiness), and added flour as a thickener and a splash of sherry to deglaze the pan and complement the flavors of the onions and mushrooms. After hours in the slow cooker the steaks melded with the onions and mushrooms, turning fork-tender and rich-tasting. To finish the dish, we added a bit of cream to round out the flavors, and some parsley for freshness.
Before You Begin
You can substitute an equal amount of beef flat-iron steaks, if desired.
Instructions
- 1. Heat oil in 12-inch skillet over medium heat until shimmering. Add mushrooms, onion, and ¼ teaspoon salt, cover, and cook until vegetables are softened and mushrooms have released their liquid, about 5 minutes. Uncover and continue to cook until vegetables are dry and lightly browned, 5 to 7 minutes. Stir in flour, thyme, and paprika and cook until fragrant, about 1 minute. Slowly stir in broth and sherry, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
- Season steaks with salt and pepper and nestle into slow cooker. Cover and cook until beef is tender and fork slips easily in and out of meat, 8 to 9 hours on low or 5 to 6 hours on high.
- Transfer steaks to serving dish. Using large spoon, skim fat from surface of sauce. Stir in cream and parsley and season with salt and pepper to taste. Spoon 1 cup sauce over steaks and serve, passing remaining sauce separately.
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