Slow Cooker Steak with Mushrooms and Onions
Combine steaks and steak sauce in a large ziploc bag. Massage contents to coat evenly. Refrigerate at least 1 hour, up to 8 hours.
Remove steaks from marinade. Heat oil over medium-high heat in a large skillet. Add steaks and brown, turning once, about 2 minutes per side. Remove skillet from heat.
Layer mushrooms, onions, and browned steaks in a 4-quart (or larger) slow cooker. Deglaze skillet with a small amount of water and add pan juices to cooker. Sprinkle in salt and pepper.
The original recipe didn’t call for it, but we dumped in another 1/2 cup of A1 sauce.
Cover. Cook on low for 6 to 8 hours or on high for 4 to 6 hours, until meat is cooked through and tender.
Makes 6 servings, 327 calories per serving
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