Ingredients
The following ingredients have 8 Servings
- 24 oz Chili sauce
- 1 pound(s) Fresh mushroom(s) cleaned and thickly sliced
- 9 oz Frozen chopped onions about 2 1/2 cups
- 0.5 cup(s) Fat-free beef broth
- 2 fl oz Red wine dry-variety (1/4 cup)
- 2 Tbsp Canned tomato paste
- 2 medium clove(s) Garlic minced
- 1 Tbsp Balsamic vinegar
- 1 Tbsp Unpacked brown sugar
- 1 tsp Paprika
- 1 tsp Table salt
- 0.25 tsp Black pepper
- 3 pound(s) Uncooked lean flank steak cut into six equal pieces
Instruction
- In a large bowl, stir together all ingredients, except steak. Place steak in a 5-quart slow cooker and pour chili-vegetable mixture over top; stir briefly so steak pieces aren't pressed firmly together.
- Cover slow cooker and cook on high heat for 4 hours. Remove steak from slow cooker and let sit for 2 minutes; slice steak on the diagonal against the grain. Arrange steak on a platter and spoon vegetables and gravy on top. Yields about 1 1/2 cups of meat, vegetables and gravy per serving.