Herb-Crusted Beef Steaks with Mushroom Gravy Directions:
Pat the steaks completely dry with paper towels.
Rub each steak with olive oil, salt, pepper, thyme, and rosemary.
Heat a skillet over medium-high heat and sear the steaks for 2 minutes per side until browned.
Transfer the steaks to a 6-quart slow cooker.
In the same skillet sauté mushrooms, onion, and garlic for 4 minutes until softened.
Spread the mushroom mixture over the steaks.
Pour beef broth around the steaks.
Cover and cook on LOW for 6 hours until tender.
Whisk cornstarch with water until smooth and stir into the slow cooker along with fat-free half & half.
Cover and cook on HIGH for 20 minutes until thickened.
Serve 1 steak per serving with approximately 3/4 cup mushroom gravy.
WW Points Calculation
Lean top sirloin 32 oz total 28.00
Olive oil 1 tbsp 4.00
Fat-free half & half 1/2 cup 1.00
Cornstarch 1 tbsp 1.00
Fat-free beef broth 1.50
Mushrooms, onion, garlic, herbs, parsley 0.00
Points Information:
Total Points: 35.50
Servings: 4 servings (1 steak + 3/4 cup gravy each)
Points per serving: 8.88
Nutrition Information
Calories: 390
Fat: 15g
Protein: 48g
Carbohydrates: 9g
Sugar: 3g
Sodium: 520mg
I'm waiting for your comments! Enjoy!
