Ingredients
1/2 pound sliced baby portobello mushrooms1 small onion, halved and sliced1 beef top sirloin steak (1 pound), cubed1/2 teaspoon salt1/4 teaspoon pepper2 teaspoons olive oil1/3 cup dry red wine or beef broth2 cups beef broth1 tablespoon Worcestershire sauce2 tablespoons cornstarch1/4 cup cold 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 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 until gravy is thickened, 15-30 minutes. Serve with mashed potatoes.
