I love Swiss steak; however, I haven’t tried making it since we started on our Whole30 turned Paleo turned Primal adventure. There is a *little* something missing in this recipe. Typically, Swiss Steak is made with dry sherry. I was determined to make this Whole30 compliant, so I left that part out. Honestly, unless you eat this all the time, you won’t notice the sherry missing. If you include alcohol in your cooking, reduce the chicken stock by 1/4 C and add in 1/4 C of dry sherry or some sort of dry wine. Just know that it’s not necessary.
I served it with some chopped Honey Crisp apples. At this point, we still had a few left. Man…those suckers are addictive! If we have them around the house, I WILL eat them. I guess there are worse things that I could be doing…like crack or Little Debbie snacks…but still. It’s not totally a food-with-no-brakes for me, but it’s pretty darn close. Anyway, the apples were really lovely with the steak.
Also, I wanted to use an affordable cut of beef for this. Because it’s in the slow cooker, it’s a bit easier to get away with the less expensive cuts because it basically braises all day. That is one of the many benefits of using the slow cooker: you get expensive tasting meat for cheap prices. When you’re willing to wait for the braise, it tastes like the good stuff every time.
Slow Cooker Swiss Steak (Whole30 Compliant)
6 beef shoulder steaks (this will work with just about any cheap steak cut–the shoulder steaks are what I had on hand)
1/2 pound mushrooms, sliced
1 medium onion, thinly sliced
1 tsp dried thyme
1 1/2 tsp paprika
1 C chicken stock (if you use alcohol, use 3/4 C chicken stock and 1/4 C dry sherry or wine)
2 Tbsp tapioca starch
4 Tbsp coconut oil
salt and pepper to taste
2 Tbsp chopped Italian parsley
1/2 C coconut milk
1.- Heat heavy skillet over medium heat. Add 1 Tbsp coconut oil. Add mushrooms and cook covered for 5 minutes. Uncover and cook until browning and liquid has reduced a bit. Place in slow cooker.
2.- Return pan to heat. Season steaks with salt and pepper. Add 1 Tbsp coconut oil to pan. When hot, place steaks in pan and brown steaks on all sides. Remove to plate and set aside.
3.- Add 2 Tbsp coconut oil to pan. Add sliced onions, thyme, and paprika. Stir and cook 1 minute. Add tapioca and stir well, cooking 1 minute. Whisk in chicken stock (and sherry, if using). Add pan contents to slow cooker.
4.- Layer steaks on top of mushrooms and onions. Cover and cook on low for 6-8 hours. Remove steaks to plate and cover with foil. Add cream and parsley to broth, heat 10 minutes, ladle over steaks, and serve immediately.