Sherry Cream Beef Steaks is a flavorful dish that combines tender beef blade steaks with a rich, creamy mushroom sauce infused with sherry.
The savory flavors of the beef are perfectly complemented by the depth of the sherry and the smoothness of the cream, while fresh thyme and paprika add a fragrant and slightly smoky touch.
It’s an elegant yet easy-to-make meal, ideal for a special dinner or an indulgent weeknight treat.
Serve it with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
Ingredients:
6 average-sized beef blade steaks
1 average-sized onion, sliced
8 ounces fresh mushrooms, thinly sliced
3/4 cup chicken broth
1/2 cup cream
1/4 cup dry sherry
1/4 cup all-purpose flour
4 tablespoons oil
Salt and pepper, for seasoning
1 tablespoon minced fresh thyme
1 1/2 teaspoons mild paprika
2 tablespoons chopped fresh parsley
PREPARATION:
Heat 2 tablespoons oil in a skillet over medium-high heat.
Season beef steaks with salt and pepper and brown on both sides.
Transfer to the slow cooker.
In the same skillet, add the remaining oil and sauté mushrooms and onions until tender.
Add thyme and paprika, cooking for an additional minute.
Transfer the mushroom and onion mix to the slow cooker over the steaks.
Whisk chicken stock, dry sherry, and flour in a bowl until smooth. Pour over the beef and mushrooms in the slow cooker.
Cover and cook on low for 6-8 hours (or high for 4-5 hours), until beef is tender.
Remove steaks and stir parsley and cream into the sauce in the slow cooker.
Return the steaks, coating them in the sauce.
Cook on low for an additional 10 minutes.
Serve the Swiss steak with rice, mashed potatoes, or your favorite sides and relish this delightful meal!
Variations:
Substitute the Meat: If you prefer a different cut of beef, ribeye or sirloin can be used in place of blade steaks.
For a leaner option, try using pork or chicken breasts.
Herb Swap: You can replace thyme with rosemary, sage, or tarragon to give the dish a different herbal flavor. Each herb brings its own unique aroma.
Mushroom Options:
While the recipe calls for standard mushrooms, you can use a mix of wild mushrooms like porcini or shiitake to enhance the earthiness of the sauce.
Dairy-Free Version:
Swap the cream with a dairy-free alternative like coconut cream or cashew cream for a rich texture without the dairy.
Wine Substitute:
If you don’t have sherry on hand, dry white wine or marsala can be used as a substitute.
Each will offer a slightly different flavor profile.
Add Vegetables:
For a heartier meal, include vegetables like bell peppers, zucchini, or spinach into the sauce.
Tips:
Sear for Flavor:
Make sure to sear the beef steaks in a hot pan before adding them to the sauce.
This helps to lock in the juices and adds depth of flavor to the dish.
Don’t Overcook the Cream: When adding the cream, reduce the heat to a simmer.
High heat can cause the cream to curdle, so gentle heat is key to a smooth, rich sauce.
Season Gradually:
Taste the sauce as you go, especially before adding salt.
Both chicken broth and sherry can add saltiness, so it’s best to adjust seasoning at the end.
Rest the Meat: After cooking the steaks, let them rest for a few minutes before serving.
This allows the juices to redistribute and keeps the meat tender.
Thicken the Sauce:
If the sauce is too thin, mix a little flour or cornstarch with water and slowly whisk it into the sauce to thicken it to your desired consistency.
Here is an approximate nutritional breakdown for Sherry Cream Beef Steaks, based on a recipe serving 4 people.
The values will vary slightly depending on the exact ingredients and portion sizes used:
Per Serving:
Calories: ~450-500 kcal
Protein: ~30-35g
Fat: ~30g
Saturated Fat: ~12g
Carbohydrates: ~10-12g
Fiber: ~1-2g
Sugars: ~2-3g
Cholesterol: ~120mg
Sodium: ~500-600mg
Key Contributors:
Beef Blade Steaks:
Rich in protein and fats, particularly from the marbling in the steaks.
Cream:
Adds saturated fat and calories.
Chicken Broth:
Contributes sodium, though low-sodium broth can reduce this.
Sherry:
Adds some sugars and calories from alcohol.
Mushrooms and Onion:
Add a small amount of carbs and fiber.
To reduce calories and fat, you can use lighter cream or a dairy-free substitute, and trim any excess fat from the steaks.
Enjoy !