1/4 glass dry sherry
1/4 glass all-purpose flour
4 tablespoons oil
Salt and pepper, for seasoning
1 tablespoon minced new thyme
1 1/2 teaspoons gentle paprika
2 tablespoons chopped new parsley
Instructions:
Heat 2 tablespoons oil in a skillet over medium-high warm. Season hamburger steaks with salt and pepper and brown on both sides. Exchange to the moderate cooker.
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.
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