Oh btw, the other day someone asked if I was going to share the recipe for the Smoky Flavored Barbecue Ribs, and since I posted it under my Slow Cooking Thursday post, just click here for it.
As always I will come back and post the pictures after it's ready to eat.
1 boneless beef sirloin steak (1-1/2 pounds)
1 medium onion, cut into 1-inch chunks
1 medium green pepper, cut into 1-inch chunks
1 can (14-1/2 ounces) reduced-sodium beef broth
1/4 cup Worcestershire sauce
1/4 teaspoon dill weed
1/4 teaspoon dried thyme
1/4 teaspoon pepper
Dash crushed red pepper flakes
2 tablespoons cornstarch
2 tablespoons water
In a large nonstick skillet coated with nonstic cooking spray, brown beef on both sides. Place onion and green pepper in a 3-qt. slow cooker. Top with beef. Combine the broth, Worcestershire sauce, dill, thyme, pepper and pper flakes; pour over beef. Cover and cook on high for 3-4 hours or until meat reaches desired doneness and vegetables are crisp-tender.
Remove beef and keep warm. Combine cornstarch and water until smooth; gradually stir into cooking juices. Cover and cook about 30 minutes longer or until slightly thickened. Return beef to the slow cooker; heat through.
Yield: 6 servings
Light & Tasty Magazine Sept. 19, 2005