°1/2 pound sliced ​​baby Portobello mushrooms

°1 onion, halved & sliced

°1 beef top sirloin steak (1 pound), cubed

°1/2 teaspoon of salt

°1/4 teaspoon pepper

°2 teaspoons olive oil

°1/3 c dried red wine 

°2 c beef broth

°2 tsp cornstarch

°1/4 c  cold water

* Methods 

 Placing mushrooms & onion in 3-qt. slow cooker. Sprinkling beef with salt & pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat; brown the meat in batches, adding more oil as needed. Transfering meat to slow-cooker.

Add the wine to the pan, stirring to loosen any browned bits from the pan. Stirring in broth & Worcestershire sauce; pour on meat. Cook, covered, over low heat for 6 to 8 hours or until the meat is tender.

In small bowl, combine cornstarch and cold water until smooth; gradually stir into slow cooker.

Cook, covered, over high heat until sauce thickens, 15 to 30 minutes. Serve with mashed potatoes.

Enjoy !

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