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Beef with Mushrooms

2 medium onions, thinly sliced
1/2 lb. mushrooms, sliced, or 2 4-oz. cans sliced mushrooms, drained
2 1/2-lb beef flank, or round, steak
salt to taste
pepper to taste
1 tbsp. Worcestershire sauce
1 tbsp. oil
paprika to taste

Place sliced onions and mushrooms in slow cooker.

Score top of meat about 1/2" deep in diamond pattern.

Season with salt and pepper. Rub in Worcestershire sauce and oil. Sprinkle top with paprika.

Place meat on top of onions.

Cover. Cook on Low 7 - 8 hours, or until meat is tender but not dry.

To serve, cut beef across grain in thin slices. Top with mushrooms and onions.

Makes 6 servings.
Jim's Comments:

I did this recipe in a 3 quart slow cooker.

I used an eye of the round roast that was on special in the meat department this week. (It was one of four roasts that I got from the bigger roast. I just cut the big roast in what I thought were four equal portions, freezer bagged three of them which went in to the freezer. Don't, don't, don't trim any of the fat from the roasts.)

The roast size was 'about' 1 3/4 pounds.

As you can see by the photo, the mushrooms turned a brown-black color, and there was a lot of gravy from the mushrooms.

I had a lot of difficulty cutting the meat, not because it was tough, but because it just simply fell apart when I got a knife near it.

A really nice piece of meat.

Some general comments about this recipe:

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