Jalapeno Steak and Mushrooms

Serves 6
2½ pounds boneless beef chuck steak, cut 1 inch thick
¼ cup packed brown sugar
¼ cup reduced sodium soy sauce
¼ cup Worcestershire sauce
2 fresh jalapeno peppers, thinly sliced
2 Tablespoons red wine vinegar
1 Tablespoon quick cooking tapioca, crushed
4 cloves garlic, thinly sliced
1 cup snipped fresh cilantro
2 – 3½-4 inch diameter Portobello mushrooms, stemmed, gills removed from caps, and caps cut into ½ inch thick slices
1 medium onion, thinly sliced
Fresh cilantro, thinly sliced
For serving: hot polenta, mashed potatoes, or mashed sweet potatoes

1. Trim fat from meat. Cut meat into six serving size pieces. Place pieces in a 3½ or 4 quart slow cooker. In a medium bowl stir together brown sugar, soy sauce, Worcestershire sauce, jalapeno peppers, vinegar, tapioca, and garlic. Stir in cilantro. Pour mixture over meat in cooker. Top with mushrooms and onion.
2. Cover and cook on low-heat setting for 9 to 10 hours or on high heat setting for 4½ to 5 hours or until meat is tender. If desired, sprinkle with cilantro just before serving. If desired serve with hot cooked polenta or mashed potatoes.

Creative Slow Cooker Recipes: Better Homes and Gardens Special Interest Publication, 2011

Nutrition facts: Cal: 339, Pro: 40g, Carb: 16g, Fat, total: 12g, Chol: 108mg, Sat. fat: 4g, Fiber: 1g, Sodium: 618mg

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