In the same skillet, include the remaining oil and sauté mushrooms and onions until delicate. Include thyme and paprika, cooking for an extra diminutive.
Transfer the mushroom and onion blend to the moderate cooker over the steaks.
Whisk chicken stock, dry sherry, and flour in a bowl until smooth. Pour over the meat and mushrooms within the moderate cooker.
Cover and cook on moo for 6-8 hours (or tall for 4-5 hours), until meat is tender.
Remove steaks and blend parsley and cream into the sauce within the moderate cooker.Return the steaks, coating them within the sauce.
Cook on moo for an extra 10 minutes.
Serve the Swiss steak with rice, squashed potatoes, or your favorite sides and savor this delightful supper!
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