Slow Cooker Swiss Steak

6 medium beef blade steaks
8 oz fresh mushrooms, thinly sliced
1 med. onion, sliced
1 T. fresh thyme, minced
1-1/2 t. sweet paprika
3/4 C. chicken stock
1/4 C. dry sherry
1/4 C. flour
4 T. oil
salt and pepper, to taste
2 T. fresh parsley, chopped
1/2 C. heavy cream

Heat a heavy skillet or saute pan over medium heat.  Add 1 T. oil.  Season the steaks with salt and pepper.  Brown beef in batches if necessary, placing in slow cooker when done.

Heat additional 1-2 T. oil in pan.  Add onions and mushrooms, thyme and paprika and cook until onions are beginning to soften and mushrooms are browned.  Add flour and stir well, cooking for about 1 minute.  Whisk in sherry and chicken stock, scraping up browned bits at the bottom of the pan.  Add the entire contents of the pan to the slow cooker on top of the steaks.

Cover and cook on low for 6-8 hours or high for 4-5 hours.

Remove steaks to a serving plate and cover with aluminum foil to keep them warm.  Stir the cream and parsley into the liquid.  Heat for another 10 minutes.  Ladle gravy over steaks and serve.