Slow-Cooked Sirloin Recipe

By traciesparks

My family of five likes to eat beef so this recipe is a favorite. I usually serve it with homemade bread or rolls to soak up the tasty gravy. -Vicki Tormaschy of Dickinson, North Dakota

I made this for the first time as the directions called for up until the end. When it was time to add the cornstarch to thicken the broth I tasted the meat. It was near flavorless except for the taste of Worcestershire sauce.

To salvage the recipe and add some flavor, luckily I had mushrooms and red wine on-hand.

I removed half a cup of broth from the crockpot, put it into a sautee pan with 2 cups of fresh sliced mushrooms and 1/2 cup red wine; reduced it and put everything back into the slowcooker to cook for another 30 minutes. It turned out much more flavorful.

The recipe as written just didn't do much for me at all. If I were to make this again, I would season the beef while browning or try marinating it before adding it to the slow-cooker. I would still add the mushrooms and red wine mixture.

Ingredients

• 1 beef top sirloin steak (1-1/2 pounds)
• 1 medium onion, cut into 1-inch chunks
• 1 medium green pepper, cut into 1-inch chunks
• 1 can (14-1/2 ounces) reduced-sodium beef broth
• 1/4 cup Worcestershire sauce
• 1/4 teaspoon dill weed
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• Dash crushed red pepper flakes
• 2 tablespoons cornstarch
• 2 tablespoons water

Details

Servings 6
Preparation time 20mins
Cooking time 23mins

Preparation

Step 1

In a large nonstick skillet coated with cooking spray, brown beef on both sides. Place onion and green pepper in a 3-qt. slow cooker. Top with beef. Combine the broth, Worcestershire sauce, dill, thyme, pepper and pepper flakes; pour over beef. Cover and cook on high for 3-4 hours or until meat reaches desired doneness and vegetables are crisp-tender.

Remove beef and keep warm. Combine cornstarch and water until smooth; gradually stir into cooking juices. Cover and cook about 30 minutes longer or until slightly thickened. Return beef to the slow cooker; heat through. Yield: 6 servings.


Nutritional Analysis: 1 serving equals 199 calories, 6 g fat (2 g saturated fat), 68 mg cholesterol, 305 mg sodium, 8 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.

Slow-Cooked Sirloin published in Light & Tasty August/September 2005, p21