Cooking Lesson #1206: Slow Cooker Steak & Mushrooms

…from the Perspectives’ Test Kitchen

How you doin’? My tender Slow Cooker Steak & Mushrooms simmers in a rich maple-Dijon-Worcestershire-balsamic sauce and delivers chef quality flavor with the effortlessness of a slow-cooker. It’s best if this dish is served over steamed white rice.
 
My steak bites are the ultimate comfort food, combining tender sirloin steak and savory mushrooms in a rich, flavorful broth. With minimal prep, this dish simmers to perfection, offering a warm, hearty meal perfect for any occasion. The addition of onions and balsamic vinegar brings deep, savory notes, making it a family favorite. Simply set it in your slow cooker and let the flavors develop for about 3 hours hours. Top with a sprinkle of fresh parsley for the perfect finishing touch.
 
Prep time:  15 minutes
Cook time:  3 hours 5 minutes
Yield:  4 servings
 
Ingredients
1 tablespoon unsalted butter
1-1/2 pounds sirloin steak, cut into 1 to 2-inch cubes
1 medium onion, sliced into thick wedges
2 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons pure maple syrup, or more to taste
2 tablespoons minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup low sodium beef broth
8 ounces cremini mushrooms, cut in half
1 tablespoon cornstarch
2 tablespoons chopped flat parsley for garnish
 
Directions
1.     Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2.     Melt the butter in a skillet over medium-high heat.
3.     Quickly sear the cut steak cubes for 1 to 2 minutes per side.
4.     Place the onion wedges on the bottom of a slow cooker.
5.     Add the seared steak bites on top.
6.     In a small bowl, whisk together Worcestershire sauce, balsamic vinegar, Dijon mustard, maple syrup, garlic, salt and black pepper.
7.     Pour the sauce mixture over the steak and onions.
8.     Pour in beef broth. 
9.     Cook on Low level heat for 3 hours total.
10.    At 1-1/2 hours; add the mushrooms.
11.     15 minutes before the 3-hour mark, remove 2 tablespoons of the cooking liquid and place it in a small bowl.
12.    Whisk the cornstarch into broth; pour back into crockpot. Stir well. Continue to cook until thickened, about 15 minutes.
13.    Taste and adjust seasoning with salt and pepper.
14.    Serve over rice or noodles or with mashed potatoes. Garnish with fresh parsley.
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ChefSecret: Feel free to adjust the seasoning to your taste after the recipe has completely cooked. I usually add a splash or two more balsamic vinegar.
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Quip of the Day: Are you a steak? Because you’ve got me at a medium rare loss for words. 
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