I am now a Taste of Home Field Editor and part of my job is to review 3 recipes a month on their site. What a hard job, let me tell you {sarcasm font here}. This recipe is so easy to throw in the slow cooker and walk away. It's great anytime of year, but in the summer when you don't want to heat up the kitchen it's perfect. Next time I am serving it over thick slices of bread, topped with mashed potatoes and then the sirloin and gravy. I can't wait to make this again.
P.S. If you subscribe to Taste of Home magazine, look for my name in the back under the Field Editor section under Idaho. You can also find my friend Holly under the Utah section.
1 1/2 lbs beef top sirloin steak1 medium onion, sliced1 medium green pepper, sliced (I left this out)1 can (14.5 oz) beef broth1/4 C. Worcestershire sauce1/4 tsp. dill weed1/4 tsp. dried thyme1/4 tsp. ground black pepper2 Tbsp. cornstarch2 Tbsp. waterDirections
- Place onions and green peppers in the bottom of a slow cooker.
- Top with beef.
- Combine the broth, Worcestershire, dill, thyme, and black pepper; pour over the beef.
- Cover and cook on high for 3-4 hours or low 5-6 or until meat reaches desired doneness and veggies are crisp-tender.
- Remove beef and keep warm.
- Combine the cornstarch and water until smooth; gradually stir into cooking juices.
- Cover and cook about 30 minutes longer or until slightly thickened.
- Slice the beef and return the beef to the slow cooker; heat through.
- Serve with mashed potatoes and gravy.
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