jalapeno steak 'n' mushrooms, slow cooker
(1 rating)
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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(1 rating)
yield
6 serving(s)
prep time
25 Min
cook time
9 Hr
method
Slow Cooker Crock Pot
Ingredients For jalapeno steak 'n' mushrooms, slow cooker
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2 1/2 lbboneless beef chuck steaks, cut 1 inch thick
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1/4 cpacked brown sugar
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1/4 creduced sodium soy sauce
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1/4 cworcestershire sauce
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2jalapeno peppers, thinly sliced
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2 Tbspred wine vinegar
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1 Tbspquick-cooking tapioca, crushed
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4garlic cloves, thinly sliced
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1 csnipped fresh cilantro
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2portabella mushrooms, stemmed (3 1/2 - 4 inches diameter, gills removed from caps, and caps cut into 1/2-inch-thick slices)
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1medium onion, thinly sliced
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fresh cilantro, chopped (optional)
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hot cooked polenta, mashed potatoes, mashed sweet potatoes (optional)
How To Make jalapeno steak 'n' mushrooms, slow cooker
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1Trim fat from meat.
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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.
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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.
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