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Flank Steak In Musnroom Wine Sauce Recipe
|Beef flank steak||1 1⁄2 Pound|
|Sauterne wine||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Condensed beef broth||10 1⁄2 Ounce (1 Can)|
|Ketchup/Tomato paste||1 Tablespoon|
|Prepared mustard||1 Tablespoon|
|Onion||1 Small, finely chopped|
|Water||1⁄4 Cup (4 tbs)|
|Mushrooms||1⁄4 Pound, sliced|
Calories 370 Calories from Fat 130
% Daily Value*
Total Fat 14 g22.1%
Saturated Fat 5.9 g29.5%
Trans Fat 0 g
Cholesterol 69.7 mg
Sodium 1037.7 mg43.2%
Total Carbohydrates 17 g5.6%
Dietary Fiber 1.1 g4.4%
Sugars 3.7 g
Protein 40 g80.2%
Vitamin A 0.1% Vitamin C 5.5%
Calcium 6.1% Iron 17.3%
*Based on a 2000 Calorie diet
1) In a slow cooker, place the steak.
2) In a small bowl, mix the wine, soy sauce, garlic, broth, ketchup or tomato paste, mustard and onion; pour the mixture over the steak; cook covered on LOW for about 6 -7 hrs.
3) Dissolve the cornstarch in water and stir into the cooker alongwith the mushrooms; cook covered on HIGH for about 20-30 min or until the mushrooms are tender.
4) Thinly slice the meat into strips and serve immediately with the sauce.