As part of my 2 week test of crock pot recipe’s, this came out as one of our favorites. To read the reviews from my family read my blog post Crock Pot Revolution – Slow Cooked Meals on Trial – Part 1. I’m including this recipe for those of you who would like to try it.
This recipe had A LOT of flavor. It was fabulously delicious. I normally don’t like mushrooms but my husband loves them. I have to admit I loved them in this dish. Very good!!
Sweet and Sour Slow Cooker Flank Steak
PointsPlus Value: 9
Preparation Time: 12 min
Cooking Time: 320 min
Level of Difficulty: Easy
This recipe is an effortless way to have a traditional meal ready. Leftovers make juicy steak sandwiches.
2 cloves garlic, minced (medium)
9 oz frozen chopped onions, about 2 ½ cups (I use a large fresh onion, chopped)
16 oz canned mushrooms, sliced, well-drained
24 oz chili sauce (I used the Heinz chili sauce, it had a lot of flavor but not too hot)
½ cup fat-free beef broth
2 Tbsp canned tomato paste
¼ cup red wine, dry variety
1 tsp table salt
1 tsp paprika
¼ tsp black pepper
1 Tbsp balsamic vinegar
1 Tbsp unpacked brown sugar
3 pounds raw lean flank steak, cut into six equal pieces
In a large bowl, stir together all ingredients, except steak. Place steak in a 5-quart slow cooker and pour garlic 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 ½ cups of meat, vegetables and gravy per serving.
This recipe is excellent served with roasted fingerling potatoes. Precook them and then just reheat before serving.
This is a Weight Watchers Recipe.