8 oz sliced baby portobello mushrooms
1 small onion, halved & sliced
1 beef top sirloin steak (1 to 1.5 lbs) cubed (or try Mert’s Filet Mignon Medallions)
½ teaspoon salt
¼ teaspoon pepper
2 teaspoons olive oil
1/3 cup dry red wine or beef broth
2 cups beef broth
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch
¼ cup cold water
Hot mashed potatoes or cooked egg noodles
Place mushrooms and onion in a 3 quart slow cooker. Sprinkle beef cubes with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat; brown meat in batches, adding more oil as needed. Transfer meat to slow cooker.
Add wine to skillet, stirring to loosen browned bits from pan. Stir in broth and Worcestershire sauce; pour over meat. Cook, covered, on low 6-8 hours or until meat is tender.
In a small bowl, mix cornstarch and cold water until smooth; gradually stir into slow cooker. Cook, covered, on high 15-30 minutes or until gravy is thickened.
Serve with mashed potatoes or cooked egg noodles.
Prep time 25 minutes
Cook time 6.25 hours