Good day and welcome to Tasty Tuesday! For today, I wanted to share with you an easy beef recipe that takes about a half hour to prepare and then 8 hours of cooking time in the crock pot. The flavors are amazing, and the aromas that will fill your home while this is cooking will make others believe that you have been slaving in the kitchen! Here is a preview of this dish…
Looks good, doesn’t it? Let’s head into the kitchen…
6 tri-tip strips or 6 medium hanger steaks (I used a combo of these because of limited availability in the store)
1# cremini mushrooms, sliced
1 onion sliced and separated
1 TBS fresh thyme, leaves stripped from stems and minced
1 tsp of Spanish paprika
3/4 cup of chicken stock
1/4 cup sherry
1/4 cup of flour
4 TBS extra virgin olive oil
1 TBS dried parsley
1/2 cup of heavy cream
The first thing that I do is get all of the ingredients prepped and ready to use. This cuts down the prep time of this dish, or any other.
Heat a large skillet over medium heat and add 1 TBS of olive oil. Add the mushrooms and saute until the mushrooms begin to brown.
Move them to the crock pot. Then add another TBS of oil to the skillet and heat. Add in the meat and brown on both sides. Remove the meat to a plate.
Add the remaining oil to the pan, heat and then add the onion, thyme and paprika.
Cook until the onions become translucent. Then add in the flour. Stir to coat.
Add in the chicken broth and sherry. This will be a bit thick. Add it to the crockpot.
To the crock pot, add in the meat and any juices that have accumulated on the plate.
Cover and cook for 8 hours.
After the timer goes off on the crock pot, remove the meat to a plate and cover with foil. The meat will be very tender. To the liquid remaining in the pot, add in the cream and cook on high for about 15 minutes.
Add the meat back to the crock pot and stir to coat the meat. I served this dish with green beans and baked potatoes! Check it out!
Thanks for joining me in the kitchen on this Tasty Tuesday! Enjoy your day, and be well…