My hubby always requests me to make him this dish, so I like to call this dish ‘Husband’s Happiness’

Prepare the Ingredients
Peel and slice the onion.
Clean and thinly slice the mushrooms.
Prepare the Meat
Pound the beef steaks to tenderize them slightly.
Season the steaks with seasoning salt and pepper.
Coat with Flour
In a shallow dish, mix the regular flour with the chopped thyme and mild paprika.
Coat each steak with the seasoned flour mixture, shaking off any excess.
Sear the Steaks
Heat the oil in a skillet over medium-high heat.
Sear the steaks on both sides until golden brown, then transfer them to the slow cooker.

Prepare the Sauce
In the same skillet, add the sliced onions and mushrooms.
Cook until softened and slightly browned.
Deglaze the skillet with the dry sherry, scraping up any browned bits.
Stir in the chicken broth and heavy cream, then pour the mixture over the seared steaks in the slow cooker.
Slow Cook
Cover and cook on low heat for 6-8 hours, or until the meat is tender and cooked through.
Serve and Garnish
Serve the Swiss steak hot, garnished with fresh chopped parsley.