Steak Diane Slow Cooker Recipe
Steak Diane is a classic French steak dish that is pan-fried and served with a creamy mushroom sauce. The steak is usually cooked quickly over high heat to create a flavorful crust on the outside, while leaving the center of the steak juicy and tender. This slow cooker version of Steak Diane is a great way to make the classic French dish without having to stand over the stove. The slow cooker helps to create a rich and flavorful sauce, while the steak cooks to perfection.
Description
Steak Diane is a rich and flavorful dish that combines pan-fried steak with a creamy mushroom sauce. The steak is cooked quickly over high heat to create a flavorful crust on the outside, while leaving the center of the steak juicy and tender. This slow cooker version of Steak Diane is a great way to make the classic French dish without having to stand over the stove. The slow cooker helps to create a rich and flavorful sauce, while the steak cooks to perfection.
Ingredients
For the steak:
- 2 pounds beef sirloin steak, trimmed and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried oregano leaves
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
For the sauce:
- 1 tablespoon butter
- 1 medium yellow onion, diced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1/2 cup beef broth
- 1/2 cup dry white wine
- 2 tablespoons cornstarch
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley
Instructions
1. Place the steak cubes in a large bowl and add the olive oil, garlic powder, onion powder, thyme, oregano, paprika, salt, and black pepper. Toss to coat.
2. Heat a large skillet over high heat. Add the steak cubes and cook for 2 minutes, stirring frequently. Remove the steak from the pan and set aside.
3. Reduce the heat to medium and add the butter to the pan. Add the onion and mushrooms and cook for 5 minutes, stirring occasionally. Add the garlic and cook for an additional minute.
4. Add the Worcestershire sauce, beef broth, and white wine and bring to a simmer. Simmer for 5 minutes, stirring occasionally.
5. In a small bowl, whisk together the cornstarch and cream until smooth. Slowly add the cornstarch mixture to the pan and stir to combine. Bring to a simmer and cook for 2 minutes, stirring constantly, until the sauce is thickened.
6. Add the steak cubes to the slow cooker and pour the sauce over the top. Stir to combine.
7. Cover and cook on low heat for 4 hours, or until the steak is tender.
8. Stir in the chopped parsley and serve with mashed potatoes or a side salad.
Equipment
- Large bowl
- Large skillet
- Slow cooker
- Small bowl
- Whisk
Notes
Be sure to trim any excess fat off the steak before cooking. You can also substitute sirloin steak with other cuts of beef such as ribeye, chuck, or round steak.
You can also add other vegetables to the sauce such as carrots, celery, or bell peppers.
If you don't have white wine, you can substitute with beef broth or dry vermouth.
Nutrition
Serving size: 1/6 of the recipe (about 4 ounces of steak and 1/2 cup of sauce)
Calories: 361
Fat: 20 g
Carbohydrates: 7.4 g
Protein: 36.5 g
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