Friday, March 2, 2012

Jalapeno Steak and Mushrooms

Need a good meal for a game about a family gathering? Break out the crock pot or the dutch oven for that matter, and make this wonderful dish. Jalapeno Steak and Mushrooms will serve 6 people easily as a full meal, or shred the meat to serve to a crowd with tortillas, pita, or flatbread. The flavors will knock your socks off!

So for your next party, or Sunday dinner, try this recipe and let me know how it turns out.  We loved it!

Jalapeno Steak and Mushrooms

Serves 6
2½ pounds boneless beef chuck steak, cut 1 inch thick
¼ cup packed brown sugar
¼ cup reduced sodium soy sauce
¼ cup Worcestershire sauce
2 fresh jalapeno peppers, thinly sliced
2 Tablespoons red wine vinegar
2 Teaspoons cornstarch
4 cloves garlic, thinly sliced
1 cup snipped fresh cilantro
1 cup button mushrooms, cut into ½ inch thick slices
1 medium onion, thinly sliced
Fresh cilantro, thinly sliced

1. Trim fat from meat. Cut meat into six serving size pieces. Place pieces in a 3½ or 4 quart slow cooker. In a medium bowl stir together brown sugar, soy sauce, Worcestershire sauce, jalapeno peppers, vinegar, tapioca, and garlic. Stir in cilantro. Pour mixture over meat in cooker. Top with mushrooms and onion.
2. Cover and cook on low-heat setting for 9 to 10 hours or on high heat setting for 4½ to 5 hours or until meat is tender. If desired, sprinkle with cilantro just before serving. 
adapted from:  Creative Slow Cooker Recipes: Better Homes and Gardens Special Interest Publication, 2011
Nutrition facts: Cal: 339, Pro: 40g, Carb: 16g, Fat, total: 12g, Chol: 108mg, Sat. fat: 4g, Fiber: 1g, Sodium: 618mg

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