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Jalapeno Steak and Mushrooms

Do not let the addition of mushrooms in this dish deter you from trying it.  This may go down as the best steak I have ever had.  This to me is Steak House quality steak.  The flavors are insane and it is so easy to prepare.  If you put this in Sunday morning before going to church you will have an amazing smelling house and an incredible dinner to come home to.  If you have fussy people like I do at my house, they can easily scrape off the chunks of mushrooms and onions and peppers and still have the mouth watering flavors that have cooked through the meat. This steak will just melt in your mouth and I personally can't put enough of the sauce over my mashed potatoes... Divine.  This makes a TON!  Feel free to half the recipe, but you will regret it if you don't have leftovers for the next day.

3-4 pounds steak (I used petite steaks)
1/2 cup packed brown sugar
1/2 cup soy sauce
1/2 cup worcestershire sauce
1/4 cup red wine vinegar
2 tsp minced garlic
3 Tbsp cornstarch, divided
2 large fresh jalapeno peppers, seeded and thinly sliced
1 cup chopped cilantro
8oz baby bella mushrooms, sliced
1 large onion, thinly sliced

Place steak in a slow cooker.  In a medium bowl, combine brown sugar, soy sauce, worcestershire sauce, vinegar, garlic and 1 Tbsp of the cornstarch.  Stir in the jalapenos and cilantro.  Pour mixture over meat in cooker.  Top with mushrooms and onion.  

Cover and cook on low-heat setting for 9-10 hours or on high heat setting for 5-6 hours or until steaks are tender.  Mix remaining 2 Tbsp cornstarch with a couple Tbsp of hot water till smooth, then stir in to the slow cooker.  Cook an additional 20-30 minutes.  Sprinkle with more fresh cilantro just before serving.  Serve with mashed potatoes.


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