SLOW-COOKER MUSHROOM BEEF

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

Ingredients

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 Medal™ 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