Braised Steaks with Mushrooms and Onions

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Serves 2

Cooking Time 6 to 7 hours on Low or 4 to 5 hours on High  

Slow Cooker Size 3½ to 7 Quarts

WHY THIS RECIPE WORKS: This dish promises meltingly tender blade steaks smothered in a sauce of sweet onions and earthy mushrooms, a combination that works perfectly in the slow cooker. We found that blade steaks were ideal in this application because they have a relatively high and even distribution of fat; after hours of simmering in the slow cooker, they were supremely moist and tender. Since we weren’t browning our steaks, we added a spoonful of soy sauce to enhance the meaty, savory notes of the dish. Microwaving the onions and mushrooms briefly worked to jump-start their cooking and deepen their flavor. A couple teaspoons of tapioca turned the vegetables and braising liquid into a full-fledged sauce that clung nicely to our fork-tender steaks. Serve over egg noodles or mashed potatoes. See the sidebar that follows the recipe.

1	onion, halved and sliced ½ inch thick
4	ounces sliced cremini or white mushrooms
1	tablespoon vegetable oil
1½	teaspoons packed brown sugar
1	teaspoon minced garlic
¼	teaspoon dried thyme
½	cup beef broth
1	tablespoon soy sauce
2	teaspoons instant tapioca
2	(8-ounce) beef blade steaks, ¾ to 1 inch thick
	Salt and pepper

1. Lightly spray inside of slow cooker with vegetable oil spray. Microwave onion, mushrooms, oil, sugar, garlic, and thyme in bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to prepared slow cooker. Stir in broth, soy sauce, and tapioca. Season steaks with salt and pepper and nestle into slow cooker. Cover and cook until beef is tender, 6 to 7 hours on low or 4 to 5 hours on high.

2. Transfer steaks to serving dish, tent with aluminum foil, and let rest for 5 minutes. Using large spoon, skim excess fat from surface of sauce. Season with salt and pepper to taste. Pour sauce over steaks and serve.