Slow Cooker Swiss Steak

It's a bit of a throwback today with this Slow Cooker Swiss Steak.  I remember eating dishes like this growing up so this was very much comfort food to me!  Now, I am not usually a fan of things that have to be partly cooked and then placed in the slow cooker - to me it sort of negates the reason for using the crock pot - quick and easy!  But, this is an exception to that rule!  You need to coat the steaks with flour and brown them, then make the sauce (so it thickens) before putting it in the slow cooker to cook all day and become succulent and fall apart good!  If you don't want to, I get it but the dish won't be the same!  Enjoy!

Slow Cooker Swiss Steak (adapted from bakeatmidnite.com)

1/4 c. flour
1 t. salt, divided
1/2 t. pepper, divided
2 T. extra virgin olive oil, divided 
8 (4 oz.) sirloin steaks (really any inexpensive steak cut would work - you could even use cube steak if you want!)
1 small yellow onion, diced
8 oz. fresh mushrooms, sliced
1 1/2 t. dried thyme
1 1/2 t. paprika
3/4 c. low sodium chicken broth
1/4 c. dry sherry
1/2 c. fat free half and half
2 T. fresh parsley, chopped

Place the flour, 1/2 t. salt and 1/4 t. of pepper in a shallow dish (like a pie plate) and stir to combine.  Dredge the steaks in the flour mixture and place them on a plate.  Heat 1 T. of the oil in a large skillet over medium high heat.  Place four of the steaks in the pan and brown for 2 minutes on one side, flip and brown another 2 minutes on the other side.  Place the steaks in a 4 qt. slow cooker that has been sprayed with cooking spray and repeat with the remaining four steaks.  

Once the steaks are browned add the onion to the pan (there should be enough pan drippings to cook them) and saute, stirring occasionally for about 5 minutes.  Add the mushrooms, thyme, paprika, the remaining 1/2 t. salt and the remaining 1/4 t. pepper and continue cooking for an additional 3-5 minutes or until the mushrooms have started to brown.  Add the chicken broth and sherry, bring it to a boil, turn down to medium low and simmer for a couple of minutes until the sauce begins to thicken.  Pour the sauce over the steaks in the slow cooker.  Cover and cook on high for 2-4 hours or on low for 4-6 hours.  When the steaks are done remove them to a plate and cover with foil.  Turn the slow cooker to low (if you were cooking on high) and add the cream and parsley.  Heat for 10 minutes.  Ladle the gravy over the steaks and serve!  I served this with Cream Cheese Mashed Potatoes!

8 servings (377 calories each serving) according to my calculator on loseit.com