1. Each blade steak has a line of gristle running down the center. To remove, cut each steak in half along the line of gristle and then with a sharp knife, slice off and discard the line of gristle on each piece. Then lay the steaks out on a plate and salt and pepper if cooking right away. If not cooking until the next day, do not season until then.

Pre-cooking steps:

1. In a large 12 inch skillet with a tight fitting lid over medium high heat, place one tablespoon of oil, all of the mushrooms and the salt. Stir, cover and cook for five minutes. The mushrooms will give up a lot of water. Remove cover and cook for 5-10 minutes until liquid has evaporated and mushrooms get dry and browned. Remove from heat and place in bottom of slow cooker.
2. In same pan, heat remaining oil with onions, thyme and paprika. Cook uncovered for 8-10 minutes until lightly browned.
3. Add flour and cook for one minute.
4. Slowly add stock and sherry while whisking until combined. Remove from heat and add to slow cooker.
5. At this point, if you are prepping the night before, refrigerate slow cooker bowl and steaks until morning.

Starting the Slow Cooker

1. When ready to cook, place slow cooker bowl into slow cooker.
2. Salt and pepper both sides of steaks and plunge into mushroom and onion mixture until completely submerged under mixture.
3. Cover and set timer to low for eight hours or high for five hours. After allotted time, check for doneness and cook longer if needed. On low, ours took exactly eight hours.
4. Remove meat to a platter and tent with foil.
5. Let slow cooker mixture rest for five minutes then skim any fat from top and discard.
6. Add cream and parsley to mushroom and onion mixture and stir.
7. To serve, place beef steaks on dinner plates and top with the mushroom and onion mixture. Sprinkle with additional chopped fresh thyme or parsley.
8. We show our steaks served with Asiago Potato Stacks.