Ingredients :
1 small onion, sliced
8 oz mushrooms, sliced
1 tablespoon of extra virgin olive oil
1 pound sirloin, sliced, with chunks of excess fat
Pepper salt
1 tablespoon Worcestershire sauce
A dry red wine glass + splash to remove the glaze
2 – 1/2 cup lean meat broth
2 tablespoons cornstarch + half a cup of cold water, whisked together
Preparation :
Place onions and mushrooms at the bottom of a 4.5L pot.
Then heat the oil in a large frying pan over a medium-high heat. Generously season the steaks with salt and pepper and add them to the hot skillet, and drink the meat on all sides, for about 3 minutes. Don’t cook through.
Placing meat in slow cooker on vegetables.
Sprinkle 2 tablespoons of red wine into the hot skillet and scrape the bottom to remove any brown meat chunks. Add these to the crock pot.
Season beef with pepper a second time and add Worcestershire sauce, red wine, and beef broth. Covering and cooking on low heat for 6h – 8h
Uncover the cap and mix it slowly into the water and cornstarch mixture. Cover and cook over high heat for another 45 minutes or until the broth thickens.
Serve the ends of the beef over brown rice (shown), butter egg noodles, or mashed potatoes.
Nutritional information:
Calories: 370 | Previous points: 7 | Bonus Points: 9 | Total Fat: 8 g | Saturated fat: 2 g | Trans fat: 0 g | Cholesterol: Sugars: 2 g | Protein: 28 g
Enjoy !