- 8
Ingredients
- 2 clove(s) (medium) garlic clove(s), minced
- 9 oz frozen chopped onions, about 2 1/2 cups
- 16 oz canned mushrooms, sliced, well-drained*
- 24 oz chili sauce
- 1/2 cup(s) fat-free, beef broth
- 2 Tbsp canned tomato paste
- 1/4 cup(s) red wine, dry-variety
- 1 tsp table salt
- 1 tsp paprika
- 1/4 tsp black pepper
- 1 Tbsp balsamic vinegar
- 1 Tbsp unpacked brown sugar
- 3 pound(s) uncooked lean flank steak, cut into six equal pieces
Preparation
Step 1
Marketplace
Marketplace
This recipe is an effortless way to have a traditional meal ready after Rosh Hashanah services. Leftovers make juicy steak sandwiches.
In a large bowl, stir together all ingredients, except steak. Place steak in a 5-quart slow cooker and pour garlic mixture over top; stir briefly so steak pieces aren't pressed firmly together.
Cover slow cooker and cook on high heat for 4 hours. Remove steak from slow cooker and let sit for 2 minutes; slice steak on the diagonal against the grain. Arrange steak on a platter and spoon vegetables and gravy on top. Yields about 1 1/2 cups of meat, vegetables and gravy per serving.
This recipe is excellent served with roasted fingerling potatoes. Precook them and then just reheat before serving.
Was a little nervous to make this because 24 oz of chili sauce seems like a lot. Very easy to fix. Served the finished dish with a side of couscous. The only deviations from the recipe I did was used less flank steak (2lbs instead of 3lbs) and used a port rather than a red wine. I thought it was good, not great. The husband on the other hand LOVED it, which I found surprising because he's very picky.