Jalapeno Steak 'n' Mushrooms, Slow Cooker

Annacia *

By
@Annacia

There's nothing better than a juicy steak in the summertime or any time. Try this slow-cooked version, simmered in a savory garlic sauce and paired with fresh mushrooms, onions, and jalapenos.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
6
Prep:
25 Min
Cook:
9 Hr
Method:
Slow Cooker Crock Pot

Ingredients

2 1/2 lb
boneless beef chuck steaks, cut 1 inch thick
1/4 c
packed brown sugar
1/4 c
reduced sodium soy sauce
1/4 c
worcestershire sauce
2
jalapeno peppers, thinly sliced
2 Tbsp
red wine vinegar
1 Tbsp
quick-cooking tapioca, crushed
4
garlic cloves, thinly sliced
1 c
snipped fresh cilantro
2
portabella mushrooms, stemmed (3 1/2 - 4 inches diameter, gills removed from caps, and caps cut into 1/2-inch-thick slices)
1
medium onion, thinly sliced
fresh cilantro, chopped (optional)
hot cooked polenta, mashed potatoes, mashed sweet potatoes (optional)

Step-By-Step

1Trim fat from meat.
2Cut meat into six serving-size pieces and place pieces in a 3-1/2- or 4-quart slow cooker.

In a medium bowl combine brown sugar, soy sauce, Worcestershire sauce, jalapeno peppers, vinegar, tapioca, and garlic.

Stir in cilantro.

Pour mixture over meat in cooker.

Top with mushrooms and onion.
3Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours or until steaks are tender.

If desired, sprinkle with cilantro just before serving.

If desired, serve with hot cooked polenta.

About this Recipe

Course/Dish: Steaks and Chops
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Dairy Free, Wheat Free, Low Carb