Name: Slow Cooker Swiss Steak with Coconut Milk and Mushrooms Recipe
Prep time: 30 min
Cook time: 7 h 50 min
Total time: 8 h 20 min
Cuisine: American
Ingredients: 1/2 cup coconut flour; 2 tablespoons tapioca starch; 1 tablespoon salt; 1 teaspoon garlic powder; 3 pounds round steak (eye of the round or top round); 2 tablespoons olive oil (for browning steaks); 1/2 cup white onion (diced); 2 cups beef stock; 8 ounces white mushrooms; 1/2 teaspoon ground black pepper; 1/2 teaspoon salt; 2 cans full-fat coconut milk (chilled); 2 tablespoons tapioca starch

Jump to Recipe· 4.4 from 5 reviews

If you are craving a hearty, comforting meal that’s packed with rich flavors and tender textures, this Slow Cooker Swiss Steak with Coconut Milk and Mushrooms Recipe will quickly become one of your favorites. This dish masterfully combines the deep, juicy notes of round steak with the creamy sweetness of coconut milk and the earthy goodness of mushrooms, all slowly simmered to perfection. Once you try it, you’ll appreciate how the slow cooker transforms simple ingredients into something truly special and satisfying.

Ingredients You’ll Need

A clear glass bowl filled with thick, white, fluffy whipped mixture with a soft, slightly bumpy texture. Inside the bowl, a bright yellow spatula rests on the right side, partially covered with the white mixture. The bowl sits on a dark brown wooden surface with visible grain. The mixture looks dense but airy, with soft peaks and swirls from mixing. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Slow Cooker Swiss Steak with Coconut Milk and Mushrooms Recipe are simple yet absolutely essential to achieving the perfect balance of flavor and texture. Each one plays a key role, whether it’s tenderizing the meat, enriching the sauce, or adding that subtle earthiness that mushrooms provide.

1/2 cup coconut flour: Helps to create a delicate coating on the steak that enhances texture and absorbs flavors beautifully.
2 tablespoons tapioca starch: Acts as a thickening agent for the sauce, giving it that luscious consistency we all love.
1 tablespoon salt: Essential for seasoning and bringing out the natural flavors of the meat and sauce.
1 teaspoon garlic powder: Adds a subtle, aromatic kick without overpowering the dish.
3 pounds round steak (eye of the round or top round): A budget-friendly cut that becomes incredibly tender when slow-cooked.
2 tablespoons olive oil: Used for browning the steaks, which creates a flavorful crust and caramelized notes.
1/2 cup white onion (diced): Adds sweetness and depth to the overall flavor profile.
2 cups beef stock: Provides a rich, savory base for the sauce and enhances the meaty flavors.
8 ounces white mushrooms: These contribute an earthy texture and complement the richness of the coconut milk.
1/2 teaspoon ground black pepper: Brings a little heat and complexity to the dish.
1/2 teaspoon salt: Balances the seasoning throughout the cooking process.
2 cans full-fat coconut milk (chilled): Introduces creaminess and a subtle sweetness that beautifully contrasts the savory steak and mushrooms.
2 tablespoons tapioca starch: Added at the end to thicken the coconut cream, ensuring a silky, smooth finish.

How to Make Slow Cooker Swiss Steak with Coconut Milk and Mushrooms Recipe

Step 1: Prepare the Flour Mixture

Start by combining the coconut flour, tapioca starch, salt, and garlic powder in a small bowl. Mixing these dry ingredients creates a flavorful coating that will stick to the steaks and help tenderize them during cooking. This mixture is key to achieving the right texture and flavor balance in your Swiss steak.

Step 2: Dredge the Steaks

Next, thoroughly coat each piece of round steak in your flour mixture. This step is essential because it forms a crust that seals in the juices while helping the sauce thicken later on. Make sure every side is evenly covered for maximum flavor.

Step 3: Brown the Steaks

Heat the olive oil in a skillet over medium heat. Once hot, add the coated steaks and brown them on each side—about 1-2 minutes on the first side and 2 minutes on the other. Browning adds a beautiful caramelized taste and aroma that will elevate your dish to another level.

Step 4: Layer the Slow Cooker

Place the browned steaks into your slow cooker and sprinkle the diced onions evenly on top. These onions will soften gently as the steaks cook, bringing a mild sweetness that complements the savory meat perfectly.

Step 5: Blend the Mushroom Sauce

In a blender, combine the beef stock, white mushrooms, ground black pepper, and salt. Blend for about 30 seconds until the mushrooms reach the texture you prefer—some like it chunky, others smoother. This mushroom sauce is the heart of the recipe, infusing every bite with rich umami goodness.

Step 6: Cook the Steaks

Pour the blended mushroom sauce over the steaks in the slow cooker. Cover and cook on high for 5-6 hours or on low for 7-9 hours. The slow cooking process is what transforms the tough round steak into meltingly tender pieces packed with flavor.

Step 7: Prepare the Coconut Cream

About 30 minutes before serving, open the chilled cans of full-fat coconut milk. Scoop out the hardened cream into a bowl, reserving the clear coconut water for another use. This creamy coconut layer will enrich the dish with a velvety texture and subtly sweet undertones.

Step 8: Thicken the Sauce

Mix the coconut cream with 2 tablespoons of tapioca starch, then stir this mixture into the slow cooker carefully. Allow the coconut cream to heat through and thicken the sauce gently, giving the dish its characteristic richness.

Step 9: Final Touch and Serve

Give the sauce a gentle stir just before serving to ensure the coconut cream is evenly distributed. The melded flavors and the velvety texture of the sauce will make each bite a true delight—this is why the Slow Cooker Swiss Steak with Coconut Milk and Mushrooms Recipe is so beloved.

How to Serve Slow Cooker Swiss Steak with Coconut Milk and Mushrooms Recipe

A white plate holds a meal with three main parts: on the left, slices of tender brown meat covered in a light brown gravy with small bits of onion and green parsley sprinkled on top; in the upper middle, bright green pieces of steamed beans piled neatly; on the right, a whole baked potato with a golden, slightly crispy skin sitting next to the meat. The plate rests on a white marbled surface with a dark blue cloth partially visible at the bottom edge. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like chopped parsley or cilantro brighten the dish and add a pop of color. Sprinkling a few sliced green onions on top adds a fresh bite and pairs beautifully with the creamy sauce. If you like a little heat, a pinch of red pepper flakes can be a fantastic addition.

Side Dishes

This dish is ideally served alongside fluffy mashed potatoes or creamy polenta to soak up all that luscious sauce. Steamed green beans or roasted root vegetables add a wonderful texture contrast and round out the meal with fresh, wholesome flavors.

Creative Ways to Present

For a more elegant presentation, serve the Swiss steak over a bed of wild rice or quinoa, garnished with a drizzle of the sauce and a sprinkle of toasted coconut flakes to nod to the coconut milk ingredient. You can also offer crusty bread on the side for sopping up every last bit of the mushroom-laden sauce.

Make Ahead and Storage

Storing Leftovers

Leftover Slow Cooker Swiss Steak with Coconut Milk and Mushrooms Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, so leftovers often taste even better the next day.

Freezing

This dish freezes well, making it a perfect candidate for meal prep. Cool it completely before transferring to freezer-safe containers or bags. Frozen portions can last up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating

To reheat, warm gently on the stove over low heat, stirring occasionally to prevent sticking. You may want to add a splash of beef stock or water if the sauce thickens too much. Avoid microwaving at high power to preserve the creamy texture of the coconut milk sauce.

FAQs

Can I use a different cut of beef for this recipe?

Absolutely! While round steak is recommended for its affordability and tenderness after slow cooking, chuck roast or brisket can also work beautifully since they become tender and flavorful when cooked slowly.

Is tapioca starch necessary, or can I use another thickener?

Tapioca starch is ideal for this recipe because it creates a glossy, smooth sauce without a heavy texture. However, cornstarch or arrowroot powder can be substituted in equal amounts if needed.

Why is coconut milk used in a Swiss steak recipe?

The coconut milk adds a rich, creamy texture and a subtle sweetness that balances the savory, earthy mushrooms and tender beef. It also creates a unique flavor twist that differentiates this recipe from traditional Swiss steak dishes.

Can I prepare this recipe in an Instant Pot instead of a slow cooker?

You can adapt this recipe for an Instant Pot using the slow cook function or pressure cooking on high for about 45 minutes, followed by a natural pressure release. Just make sure to brown the steaks first for optimal flavor.

What can I do with the leftover coconut water?

Don’t toss the reserved coconut water! It’s perfect for smoothies, cooking rice, or simply drinking as a refreshing, hydrating beverage packed with electrolytes.

Final Thoughts

This Slow Cooker Swiss Steak with Coconut Milk and Mushrooms Recipe is truly a game-changer for anyone who loves rich, comforting meals without hours of hands-on cooking. It’s a fantastic blend of familiar flavors with an exotic twist thanks to the coconut milk. Give it a try—you might just surprise yourself with how quickly it becomes a favorite in your recipe collection!