Monday, December 23, 2013

Red Wine Steak with Mushroom and Onions - Gluten-Free

This meal came out of desperation.  I need SOMETHING.....ANYTHING in my slow cooker.  I honestly didn't care what.  I found these two Eye of Round Boneless steaks in my freezer and I had mushrooms leftover form Thanksgiving that needed to be used.  Bingo.  Done.  Oh....don't forget about the rest of the wine we didn't drink on Thanksgiving.....yeah, that went in to.  (I know what some of you are thinking.  How did you leave wine in that bottle?!  Well, I'm being a VERY good girl lately and I'd rather spend my calories on dessert!  :) )

This is one of my most simple recipes.  I don't often cook steak in the slow cooker because it often comes out dry.  This steak came out perfect!  Almost like a roast would.  The wine and onions made the mushroom sweet and delectable.  Everyone at the dinner table at this without complaint!  Now, that's what I like to complaints!  Yay!  We served ours with a little bit of quinoa, drizzled with the juice the steak cooked in.  YUM!

Servings: 2-4

2 eye of round steaks, boneless
8 oz. mushrooms, halved
1 cup low sodium beef broth
1/2 cup red wine (I used Merlot)
2 Tbsp. garlic powder
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. basil

Directions: Use a 2-3 quart slow cooker for this recipe)
In your crock, place your steaks, mushrooms, onions and broth. (My broth was frozen because I had it portioned in my freezer!)

Next, season everything with the salt, pepper and basil.
(I apparently forgot to take a picture of this after I seasoned it!)

Cook on LOW for 6-7 hours, or on HIGH for 3-3.5 hours.
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