Dijon Beef and Mushrooms
- 1 1/2 pounds boneless beef sirloin steak, cut into 1" pieces
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 8 oz packages button and/or cremini mushrooms, quartered
- 1 cup chopped onion
- 3 cloves garlic, minced
- 2/3 cup beef broth
- 2/3 cup dry white wine
- 3 tablespoons Dijon mustard
- 1 teaspoon dried thyme
- 1 tablespoon butter, softened
- 1 tablespoon flour
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.
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.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
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.
Serve meat mixture with Whole Wheat Bread Planks. Sprinkle with fresh thyme.