- 1 lbs. of any tough cut of beef
- 8 oz fresh mushrooms, thinly sliced
- 1 medium onion, sliced
- 1 tsp Herbs de Province
- ¾ cup chicken stock
- ¼ cup white wine balsamic vinegar
- ¼ cup flour
- 4 tbs oil
- salt & pepper to taste
- 2 tbs fresh parsley, chopped (optional)
- ½ cup heavy cream
Wipe out the slow cooker and spray with cooking spray.
Remove steaks to a serving plate and cover with aluminum foil to keep them warm. Stir the cream and parsley into the liquid. Heat for another 10 minutes while the meat “rests”.