Slow-Cooked Beef Tips
Servings: YIELD 2 servings

1/4 pound sliced baby portobello mushrooms
1/2 small onion, sliced
1 beef top sirloin steak (1/2 pound), cubed
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon olive oil
3 tablespoons dry red wine or beef broth
1 cup beef broth
1-1/2 teaspoons Worcestershire sauce
1 tablespoon cornstarch
2 tablespoons water
Hot cooked mashed potatoes

Place mushrooms and onion in a 3-qt. slow cooker. Sprinkle beef with salt and pepper.

In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to slow cooker.

Add wine to skillet, stirring to loosen browned bits from pan. Stir in broth and Worcestershire sauce; pour over meat. Cook, covered, on low 6-8 hours or until meat is tender.

In a small bowl, mix cornstarch and water until smooth; gradually stir into slow cooker. Cook, covered, on high 15-30 minutes or until gravy is thickened. Serve with mashed potatoes.