Bistec plano a la olla de cocción lenta

Ingredientes

• 12 ounces / 350 grams flat iron steak
• 8 ounces / 225 grams sliced white mushrooms
• 1 medium onion (thinly sliced)
• 1 beef stock pot dissolved in 1 cup boiling water
• 1 tablespoon tomato puree or tomato paste
• 2 tablespoons Worcestershire sauce
• 1/2 cup / 120 ml double or heavy cream
• 1 to 2 tablespoons sunflower oil
• 1/2 teaspoon salt (optional)
• 2 tablespoons cornflour or cornstarch (or more as needed)
• 1 to 2 tablespoons finely chopped parsley (optional (for garnish))

Preparación

1. 1

   Slice the onions and mushrooms and arrange them on the bottom of your slow cooker.

2. 2

   Season the steak lightly with salt (optional) and heat one or two tablespoons of oil in a frying pan. When the oil is hot, sear the steak for 60 to 90 seconds per side, until lightly browned.

3. 3

   Arrange the steak on top of the onions and mushrooms.

4. 4

   Combine the Worcestershire sauce and tomato puree with the stock and pour it over the meat and vegetables in the slow cooker. Cook on low for 6 to 7 hours until the onions are softened and the meat is tender.

5. 5

   Carefully remove the meat from the slow cooker, arrange it on a serving plate and keep it warm while you thicken the gravy. Take care - the meat will be very soft and inclined to fall apart.

6. 6

   Pour the stock, mushrooms and onions into a small saucepan.

7. 7

   To thicken the gravy mix 2 tablespoons of cornflour with a splash of water to a smooth paste. Stir it into the sauce over a moderate heat until the sauce thickens.

8. 8

   Once the sauce is the consistency of thick gravy, stir in the cream.

9. 9

   Pour the sauce over the meat and optionally garnish with chopped parsley. Serve hot with your choice of vegetables.