Mushroom-and-Onion-Smothered Steaks
Sour Cream Mashed Pototoes and Steamed Broccoli
Ingredients
- 1 lb beef round steak, cut into serving-size pieces
- ½ onion, thinly sliced
- 1 (8-oz) pkg whole mushrooms, quartered
- 1 cup gluten-free chicken broth
- 1½ Tbsp tomato paste
- ½ Tbsp gluten-free soy sauce
- 1 tsp dried thyme
- 1 Tbsp butter, melted
- 1 Tbsp cornstarch
Instructions
- Place steaks, onion, and mushrooms in a 4-quart slow cooker. Whisk together broth, tomato paste, soy sauce, and thyme; add to cooker.
- Cover and cook on LOW 8 to 10 hours or until steaks are tender.
- Whisk together butter and cornstarch in a small bowl; add ½ cup hot liquid from cooker. Whisk until smooth.
- Add to cooker; increase heat to HIGH. Cook, uncovered, 30 minutes or until sauce is thickened.
Side Dish Ingredients
- 1 lb Yukon Gold potatoes, peeled (if desired) and cut into 1-inch pieces
- ¼ cup milk
- ½ cup sour cream
- 1 (10-oz) pkg frozen broccoli florets
- 1 Tbsp butter
Side Dish Instructions
- Bring potatoes and enough water to cover to a boil in a large saucepan. Cook 20 minutes or until tender; drain and return to pan.
- Mash potatoes to desired consistency. Stir in milk, sour cream, and salt and pepper to taste.
- Cook broccoli according to package directions; drizzle with butter. Season with salt and pepper to taste.
Gluten Free Meal Plan
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