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Mushroom Sauced Beef
Crockpot/slow Cooker Beef!
1/2 pound fresh white mushrooms, sliced
1 medium onion, sliced
1 10 3/4oz. can cream of mushroom soup, undiluted
1/3 cup white cooking wine
2 Tbls. Worcestershire sauce
1 4oz. can diced mild chiles, undrained
1-3 pound boneless beef chuck roast, trimmed of fat
3 Tbls. Wondra quick mixing flour for sauces and gravy

 

In a 4-quart or larger slow cooker, combine 2/3 of the mushrooms and the onion.

In a small bowl, whisk together the soup with the wine, 1 tablespoon of the Worcestershire sauce, and the chilies and set aside.

Cut the beef horizontally into 2 pieces, each about 3/4 inch thick. Place on top of the mushrooms and onions. Scatter the remaining mushroom slices over the meat and pour the soup mixture evenly over the top of all. Do not mix. Cover and cook on low setting for 8 hours, or until the beef is tender but not falling apart. Increase the heat setting to high.

Mix the remaining 1 tablespoon of Worcestershire sauce with the wondra and several spoonfuls of the liquid from the slow cooker until smooth. Stir the flour mixture into the sauce in the slow cooker. Cover and cook on high for 1/2 hour, or until slightly thickened.

Serve over hot cooked noodles and a big tossed salad and warm rolls or buns and enjoy!

Preparation Time: 20 minutes Serves: 5-6
Recipe Origin: United States
Submitted by:
Louise
Illinois
United States
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