*Ingredients :
°1 small onion, sliced
°8 oz mushrooms, sliced
°1 tablespoon extra virgin olive oil
°1 lb sirloin steak, cut into strips, excess fat trimmed
°Salt and pepper
°1 tsp Worcestershire sauce
°1 ⁄4 cup dry red wine + splash for deglazing
°2-1 ⁄2 cups fat-free beef broth
°2 tbsp cornstarch + 1 ⁄4 cup cold water, whisk
*Preparation :
Placing onions and mushrooms in the bottom of a 4.5 quart slow cooker.
Next, heat oil in skillet on medium-high heat. Generously season the strips of steak with salt and pepper and add to the hot pan, and arrange the meat on all sides, about 3 minutes; do not cook
Place the meat in the slow cooker over the vegetables.
Splash a few tablespoons of red wine into the hot skillet and scrape up the bottom to remove any browned bits of meat. Add them to the slow cooker.
Season the beef with pepper a second time and add the Worcestershire sauce, red wine and beef stock. Cover and cook on low for 6-8 hours.
Uncover and slowly whisk in the cornstarch and water mixture. Cover and cook on high for another 45 minutes or until the sauce has thickened.
Serve the beef tips over brown rice (shown), buttered egg noodles or mash potatoes.
Enjoy !
