Beef Blade Steaks with Mushroom Sauce

Preparation of the Steaks:
Season both sides of the blade steaks with salt, pepper, and mild paprika.
Dredge the steaks lightly in all-purpose flour, shaking off any excess.
Cooking the Steaks:
In a large skillet, heat 2 tablespoons of oil over medium-high heat.
Once hot, add the steaks to the skillet (working in batches if necessary) and sear them until they are browned on both sides and cooked to your desired level of doneness. Remove the steaks from the skillet and set aside.
Making the Mushroom Sauce:
In the same skillet, add the remaining 2 tablespoons of oil.
Add the sliced onion and sauté until it starts to soften.
Add the sliced mushrooms and cook until they are golden brown and their moisture has evaporated.
Sprinkle the cooked mushrooms and onions with the remaining flour and stir to combine. Cook for 1-2 minutes.
Slowly pour in the chicken broth and dry sherry, stirring constantly to combine and to prevent lumps from forming.
Bring the mixture to a simmer and let it cook for a few minutes until it starts to thicken.
Reduce the heat to low and stir in the cream, fresh thyme, and half of the chopped parsley. Cook for an additional minute, allowing the sauce to thicken slightly. Adjust the seasoning with salt and pepper to taste.
Finishing the Dish:
Return the seared steaks to the skillet, spooning the mushroom sauce over them.
Cover the skillet and simmer on low heat for about 10 minutes, or until the steaks are tender and fully cooked through.
Serving:
Serve the steaks hot, garnished with the remaining chopped parsley.
Enjoy your Beef Blade Steaks with Mushroom Sauce, a dish that promises a symphony of flavors and textures, perfect for a special dinner or a cozy night in.