This crockpot pepper steak recipe is very tender and flavorful and is one of our family’s favorites. It’s great to make ahead of time in the slow cooker and then serve over rice, egg noodles, or chow mein.
°1 small onion cut into rings
°8 oz baby paella mushrooms, slice
° 1 tablespoon extra virgin olive oil
°1 pound sirloin steak, trimmed with extra fat
° salt and pepper
° 1 tsp Worcestershire sauce
° 1 cup dry red wine + 1 drop to defrost
°2 12 cups fat-free beef broth
° 2 tbsp. Corn starch + c cold water
Placing onions & mushrooms in bottom of a 4.5-quart slow cooker.
Then heat the oil in a frying pan over a high heat. Seasoning steaks generously with salt & pepper & add to skillet. grill the meat on all sides for about 3 minutes; Don’t let it cook.
Put the meat in the slow cooker over the vegetables.
Spray the hot skillet with a few tablespoons of red wine and scrape the bottom to remove the browned bits. Add them to the slow cooker.
Season beef again with pepper and add Worcestershire sauce, red wine and broth. Covering & cook on low heat for 6 to 8 h.
Remove the lid and slowly whisk into the cornstarch and water mixture. Also, cover and cook on high heat for another 45 minutes or to thicken the sauce.
Serve the beef tips over brown rice (as shown), buttered egg noodles or mashed potatoes.