*ingredients :
°1 onion, sliced to rings
°8 oz baby paella mushrooms, slice
°1 tsp olive oil
°1 pound sirloin steak,
°Salt & Pepper
°½ c dried red wine
°2 1/2 cups fat-free beef broth
°2 tbsp. Cornstarch + ½ cup cold water
* Methods :
Placing onions also mushrooms in bottom of a 4.5-quart slow cooker.
Then heat the oil in a large skillet over medium to high heat. Seasoning steaks generously with salt & pepper and adding to hot skillet. Roast meat on all sides for 3 min; Don't let it cook.
Place the meat in the slow cooker over the vegetables.
Spray the hot skillet with a few tablespoons of red wine and scrape the bottom to remove the browned pieces of meat. Add them to the slow cooker.
Season beef again with pepper and add Worcestershire sauce, red wine and broth. Covering and cook on low heat for 6 to 8 h.
Uncover and whisk slowly into the cornstarch and water mixture. Cover and cook over high heat for another 45 minutes or until sauce thickens.
Serve the beef tips over brown rice (as shown), buttered egg noodles or mashed potatoes.
Enjoy !
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