Flank Steak in Mushroom Wine Sauce |
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Prep Time: 15 Minutes Cook Time: 420 Minutes |
Ready In: 435 Minutes Servings: 6 |
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From Mable Hoffman's Crockery Cookery. I really liked this crockpot dish. Flank steak is lower in fat than many cuts. Ingredients:
1 -1 1/2 lb beef flank steak |
1/4 cup sauterne white wine (regular dry white wine isn't quite as good) |
1 tablespoon soy sauce |
1 garlic clove, minced |
10 1/2 ounces condensed beef broth |
1 tablespoon ketchup or 1 tablespoon tomato paste |
1 tablespoon prepared mustard |
1 small onion, finely chopped |
3 tablespoons cornstarch |
1/4 cup water |
1/2 lb fresh mushrooms, sliced |
Directions:
1. Put steak in crockpot.
2. Combine wine, soy sauce, garlic, broth, ketchup or tomato paste, mustard and onion. Pour over steak.
3. Cover and cook on low for 6 to 7 hours.
4. Turn to high. Dissolve cornstarch in water; stir into crockpot. Add mushrooms.
5. Cover and cook on high for 20-30 minutes or until mushrooms are tender.
6. For serving, meat should be cut across the grain.
7. Note: I remove the meat to a plate and cover with foil. I then put the sauce in a saucepan and heat over med-hi to high heat while stirring so that it's done more quickly than the method stated above.
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