Sometimes it’s just so nice to come home to the smells of dinner cooking, slow cooker steak and mushrooms is a perfect meal for such an occasion. There is about twenty minutes of preparation and then about ten minutes of hands on toward the end of the cooking but that’s it. The end result is this delicious hearty streak and mushrooms. Perfect served with Baked Creamed Cauliflower. I have a feeling we’ll be enjoying this meal more than once this winter!
Slow Cooker Steak and Mushrooms
½ tsp salt
½ tsp thyme
½ tsp black pepper
¼ tsp garlic powder
1 ¼ pound flank streak
1 red onion, sliced
2/3 cup beef broth
1/3 cup red wine (such as merlot)
¼ tsp tomato paste
2 tsp olive oil
1-8oz package of cremini mushrooms, sliced
1-8oz package of white mushroom, sliced
1 Tbsp flour
Spray a broiler rack with nonstick spray. Preheat your broiler. Mix the salt, thyme, pepper and garlic together and rub mixture over the steak. Transfer the steak on the broiler pan and broil until lightly browned, about 5 minutes per side. Broil about 5 inches from the element.
While the steak is under the broiler scatter the red onion on the bottom of your slow cooker. Top with the steak. Whisk the broth, wine and tomato paste together and pour over the steak. Cover and cook until the steak and onions are fork tender, 4-6 hours on high or 6-8 hours on low.
About 35 minutes before the cooking time is up, heat the olive oil in a skillet. Add mushrooms and cook over medium high heat for about 8 minutes, stirring frequently. Cook until the mushrooms are lightly browned, about 8 minutes. Sprinkle with the flour and stir constantly for one minute. Stir mushroom mixture into the slow cooker. Cover and cook on high until the mixture simmers and thickens, about 25 minutes.
Transfer the steak to a cutting board and slice across the grain. Serve with the mushroom sauce.