Flank Steak In Musnroom Wine Sauce
|Beef flank steak||1 1⁄2 Pound|
|Sauterne wine||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Condensed beef broth||10 1⁄2 Ounce (1 Can)|
|Ketchup/Tomato paste||1 Tablespoon|
|Prepared mustard||1 Tablespoon|
|Onion||1 Small, finely chopped|
|Water||1⁄4 Cup (4 tbs)|
|Mushrooms||1⁄4 Pound, sliced|
1) In a slow cooker, place the steak.
2) In a small bowl, mix the wine, soy sauce, garlic, broth, ketchup or tomato paste, mustard and onion; pour the mixture over the steak; cook covered on LOW for about 6 -7 hrs.
3) Dissolve the cornstarch in water and stir into the cooker alongwith the mushrooms; cook covered on HIGH for about 20-30 min or until the mushrooms are tender.
4) Thinly slice the meat into strips and serve immediately with the sauce.