Serves 8, 1 1/2 C per serving
24 oz. chili sauce
16 oz. mushrooms, sliced, drained
9 oz. onions, frozen, chopped (2 1/2 C)
1/2 C fat-free beef broth
2 oz. red wine, dry (1/4 cup)
2 Tbsp tomato paste
2 cloves garlic, minced
1 Tbsp balsamic vinegar
1 Tbsp brown sugar, unpacked
1 tsp paprika
1 tsp salt
1/4 tsp black pepper
3 lbs lean flank steak, cut into six equal pieces
In a large bowl, combine chili sauce, mushrooms, onions, broth, wine, tomato paste, garlic, vinegar, brown sugar, paprika, salt, and pepper.
Place steak in a 5 quart crock pot. Pour chili-vegetable mixture over top. Stir briefly to separate steak pieces.
Cook on high for 4 hours.
Remove steak from crock pot and let sit for 2 minutes. Slice on the diagonal, against the grain.
Serve steak with vegetables and gravy on top.