Dijon Beef and Mushrooms
Simmered in a white wine and Dijon sauce, tender button mushrooms and sirloin steak form the perfect duo for warming up your fall nights. Our whole wheat garlic bread is an easy, hearty side.
- 1 1/2 pounds boneless beef sirloin steak; cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 8 ounce package button and/or cremini mushrooms, quartered
- 1 cup chopped onion (1 large)
- 3 cloves garlic, minced
- 2/3 cup lower-sodium beef broth
- 2/3 cup dry white wine
- 3 tablespoons Dijon-style mustard
- 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
- 1 tablespoon butter, softened
- 1 tablespoon all-purpose flour
Preparation time 25mins
Cooking time 480mins
Adapted from bhg.com
1. Sprinkle meat with salt and pepper. If desired, in a large nonstick skillet cook and stir half of the meat over medium-high heat until brown. Drain off fat. Place meat in a 3 1/2- or 4-quart slow cooker. Repeat with remaining meat.
2. Add mushrooms, onion, and garlic to cooker. In a bowl stir together broth, wine, mustard, and dried thyme (if using). Pour mixture over meat in cooker.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
4. If using low-heat setting, turn cooker to high-heat setting. In a small bowl stir together butter and flour. Stir in 2 tablespoons cooking liquid to make a paste. Stir in fresh thyme, if using. Stir mixture into slow cooker. Cover and cook on high-heat setting about 30 minutes more or until mixture thickens.
5. Serve meat mixture with Whole Wheat Bread Planks. Sprinkle with fresh thyme.