You shouldn’t be working to make dinner; dinner should be working for you. Slow Cooker Steak and Gravy offers melt-in-your-mouth steak with a rich, meaty gravy slathered on top. Infused with sweet onion, mushrooms, and herbs, this gravy is the sauce of your dreams, perfect over biscuits or vegetables. Slow Cooker Steak and Gravy is supremely savory and a truly satisfying main course that practically makes itself!
Ingredients
• 2 pounds cube steaks, round steaks, or minute steaks • 6 slices bacon, uncooked • salt, to taste • pepper, to taste • 1 large onion, sliced • 1/2 cup red wine • 2 cups beef broth • 4 ounces mushrooms, halved • 1 tablespoon tomato paste • 2 cloves garlic, minced • 1/2 teaspoon dried thyme leaves • 1/2 teaspoon dry rosemary • 1 bay leaf • 2 tablespoons water • 2 tablespoons cornstarchDirections
Using a meat mallet or tenderizer, pound the steaks.
In a skillet over high heat on the stove-top, cook the bacon until crispy.
Remove the bacon from the pan and set it aside, reserving the fat in the bottom of the pan.
Season the steaks with salt and pepper, to taste. Then, brown them in the bacon fat on both sides.
Set the steaks in the bottom of a 6-quart slow cooker.
Add the onions into the skillet and cook in the leftover bacon fat until softened, about 2-3 minutes.
Transfer the onions into the slow cooker.
Pour the wine into the skillet, scraping any brown bits off the bottom, then pour it into the slow cooker.
Add the mushrooms, tomato paste, garlic, thyme, rosemary, and bay leaf into the slow cooker.
Cook on low for 8-9 hours, or 4-5 hours on high.
Remove the bay leaf.
In a separate bowl, mix the water and the cornstarch. Then, stir the cornstarch mixture into the slow cooker and cover.
Cook until thickened, about 15 minutes.
Crumble the reserved bacon.
Mix in the bacon and serve immediately.
