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Prep 15 mins
Cook 5 hrs
A fantastic no-fuss meal that you can make to serve same-day, or you can freeze it ahead to be served later. Easy preparation, but perfect for entertaining or a delicious family meal. To save even more time, I use the pre-sliced fresh mushrooms. Cooking in the crockpot makes it so simple. From the cookbook Don’t Panic More Dinner’s in the Freezer.
- 1 1⁄2-2 lbs sirloin, fat trimmed (or beef tenderloin)
- 2 cups fresh mushrooms, thinly sliced
- 1 small white onion, chopped
- 3 garlic cloves, crushed
- 1 1⁄2 teaspoons lemon juice
- 3 tablespoons Worcestershire sauce
- 1⁄4 cup soy sauce
- 1 tablespoon brown sugar or 1 tablespoon honey
- 1⁄4 cup butter, melted
- 1⁄4 teaspoon dried oregano
- 3⁄4 cup red wine
- Cooking day:.Place the meat in a large freezer bag.
- In a separate bowl, mix together remaining ingredients and pour over meat.
- If freezing, place freezer bag into freezer, keeping as flat as possible.
- Serving day:.Thaw steak.
- Place meat and marinade into crockpot. Simmer on low for about 5-6 hours or until tender.
- Remove meat and thinly slice. Place meat on a serving platter; pour juices from crockpot over meat and serve.
- This is great served over noodles, rice, or garlic mashed potatoes. The wine dissipates while cooking but tenderizes the meat and gives it a wonderful, rich flavor.
Made exactly as directed and just 5 hours in the crockpot on low. This came out almost as dry as jerky. I don't know what I could have done wrong. I'm not joking - even the dog didn't like it. Sorry for the bad review but this was a total waste of money.
This was great! Used the exact recipe with no changes and it was delicious. I thickened the gravy with cornstarch and water, served with mashed potatoes and a veg. Thanks Rotty!
I love that this can be a make-ahead dish (but I didn't wait). And I love that this is a crock pot dish, so it was perfect for a Labor day meal with triple-digit temperatures outside. The only thing I did differently was to keep the mushrooms aside, and I used some of the pan juices to make a mushroom saute to serve over the sliced sirloin: it made a nice presentation. The flavors all mingled perfectly in the crock pot, and it was a rich flavor, not too sweet, salty, tangy or "herby." I think the marinade would also do well for the grill if given a chance to sit with the meat for a few hours. Well done, Rottmom! We enjoyed this very much. Made for PAC, Fall 09