Sweet and Sour Slow Cooker Flank Steak

By ldelmas

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

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.
Notes
*Feel free to substitute 3 cups of frozen chopped mushrooms for the canned mushrooms if you prefer.

This recipe is excellent served with roasted fingerling potatoes. Precook them and then just reheat before serving