Ingredients
1/4 pound sliced baby portobello mushrooms1/2 small onion, sliced1 beef top sirloin steak (1/2 pound), cubed1/4 teaspoon salt1/8 teaspoon pepper1 teaspoon olive oil3 tablespoons dry red wine or beef broth1 cup beef broth1-1/2 teaspoons Worcestershire sauce1 tablespoon cornstarch2 tablespoons waterHot cooked mashed potatoes
Preparation
Place mushrooms and onion in a 3-qt. slow cooker. Sprinkle beef with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat; brown meat in batches, adding additional 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.
