SLOW-COOKER MUSHROOM BEEF

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Slow-Cooker Mushroom Beef image

A jar of beef gravy serves as the base for a perfect pairing of beef and mushrooms.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 6h45m

Yield 4

Number Of Ingredients 8

1 1/2 lb boneless beef sirloin tip steak, cut into 1-inch pieces
1 jar (12 oz) beef gravy
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 package (8 oz) sliced fresh mushrooms (3 cups)
2 tablespoons Gold Medalâ„¢ all-purpose flour
2 tablespoons water
4 medium baking potatoes

Steps:

  • In 3- to 3 1/2-quart slow cooker, mix all ingredients except flour, water and potatoes.
  • Cover; cook on Low heat setting 6 to 8 hours.
  • In small bowl, mix flour and water; stir into beef mixture. Increase heat setting to High. Cover; cook 15 to 20 minutes or until thickened.
  • Meanwhile, pierce potatoes all over with fork. In microwave oven, arrange potatoes in spoke pattern with narrow ends in center. Microwave 12 to 14 minutes, turning once, until tender. Cover; let stand 5 minutes.
  • Split cooked potatoes; mash slightly with fork. Spoon beef and mushroom mixture over potatoes.

Nutrition Facts : Calories 390, Carbohydrate 36 g, Cholesterol 95 mg, Fat 1/2, Fiber 4 g, Protein 42 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 3 g, TransFat 0 g

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