October 8, 2011: Slow Cooked Sirloin in Mushroom Sauce Over Pasta Recipe

As the days get shorter, I naturally turn to my crock pot to slowly cook a meal all day long. Of course, crock pot cookery is a natural for tough meats. For this recipe I used a couple of really thick sirloin steaks. Usually sirloin is a fairly good cut of meat but perhaps because of the size of these steaks, slow cooking was an ideal way to make them fork tender. Feel free to use any beef cut, such as chuck steak or London broil (flatiron), in this recipe.

Simply add all the ingredients to your crock pot and let it go all day long!

Slow Cooked Sirloin in Mushroom Sauce Over Pasta

1 pound top thick cut top sirloin steaks

2 garlic cloves, thinly sliced

½ yellow or white onion, thinly sliced

1 T. steak sauce

1 T. Worcestershire sauce

1 T. ketchup

1 t. yellow mustard

1 cup beef broth

4 ounces mushrooms, quartered

1 T. cornstarch

2 T. water

8 ounces penne pasta

2 T. butter

1 t. garlic salt

1 T. fresh parsley, minced (or 1 t. dehydrated parsley)

Combine all ingredients, except mushrooms, in slow cooker. Set to high for at least one hour. Turn heat to low and let simmer for 6 – 8 hours. Half an hour before serving, add mushrooms. If you wish to thicken the sauce, mix together cornstarch and water and add to slow cooker. Increase heat to high. Cook another 20 – 30 minutes, until mushrooms are soft and sauce is thickened.

Meanwhile, cook pasta according to package directions. Drain. Add butter, garlic salt, and parsley. Toss together lightly.

Serve steaks with sauce over pasta.

Serves 4