(This is the first recipe that I came up with on my own. Based on the bordelaise sauce from the Better Homes and Garden red plaid cookbook. The sauce sounded so good, I built the recipe around it!)
1 can beef broth
¼ cup red wine
½ lb. fresh sliced mushrooms
2 cloves garlic, sliced
1 – 1½ lb. top sirloin steaks
1 T Kosher salt
½ T pepper
1 T parsley
Mix together and rub on all sides of the steaks.
Braise the steaks on stovetop in 1 T oil. When braised, place in slow cooker with first 4 ingredients. Cook on low for 8 hours or high for 4 hours.
When cooking is finished, remove steaks and mushrooms and keep warm. Strain remaining liquid, reserving 2 cups.
¼ c. chopped green onion
2 T butter
1 T all-purpose flour
½ t dried thyme, crushed
2 cups reserved broth/wine mixture
Cook the onions in hot butter until tender; stir in flour and thyme, followed by reserved broth/wine mix. Bring to boil, stirring occasionally. Reduce heat, boil gently (uncovered) until reduced to 1 cup (15-20 minutes).
Serve with homestyle mashed potatoes and Italian herb bread.