JALAPENO STEAK 'N' MUSHROOMS, SLOW COOKER

Jalapeno Steak 'n' Mushrooms, Slow Cooker image

Provided by Annacia * @Annacia

Number Of Ingredients 13

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2 1/2 pound(s) boneless beef chuck steaks, cut 1 inch thick
1/4 cup(s) packed brown sugar
1/4 cup(s) reduced sodium soy sauce
1/4 cup(s) worcestershire sauce
2 - jalapeno peppers, thinly sliced
2 tablespoon(s) red wine vinegar
1 tablespoon(s) quick-cooking tapioca, crushed
4 - garlic cloves, thinly sliced
1 cup(s) snipped fresh cilantro
2 - portabella mushrooms, stemmed (3 1/2 - 4 inches diameter, gills removed from caps, and caps cut into 1/2-inch-thick slices)
1 - medium onion, thinly sliced
- fresh cilantro, chopped (optional)
- hot cooked polenta, mashed potatoes, mashed sweet potatoes (optional)

Steps:

Trim fat from meat.
Cut meat into six serving-size pieces and place pieces in a 3-1/2- or 4-quart slow cooker. In a medium bowl combine 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.
Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours or until steaks are tender. If desired, sprinkle with cilantro just before serving. If desired, serve with hot cooked polenta.