Slow Cooker Mushroom Beef

 

1 1/2

lb boneless beef sirloin tip steak, cut into 1-inch pieces

1

jar (12 oz) beef gravy

1

tablespoon Worcestershire sauce

1

tablespoon Dijon mustard

1

package (8 oz) sliced fresh mushrooms (3 cups)

2

tablespoons Gold Medal® all-purpose flour

2

tablespoons water

4

medium baking potatoes

• 1 In 3- to 3 1/2-quart slow cooker, mix all ingredients except flour, water and potatoes.
• 2 Cover; cook on Low heat setting 6 to 8 hours.
• 3 In small bowl, mix flour and water; stir into beef mixture. Increase heat setting to High. Cover; cook 15 to 20 minutes or until thickened.
• 4 Meanwhile, pierce potatoes all over with fork. In microwave oven, arrange potatoes in spoke pattern with narrow ends in center. Microwave 12 to 14 minutes, turning once, until tender. Cover; let stand 5 minutes.
• 5 Split cooked potatoes; mash slightly with fork. Spoon beef and mushroom mixture over potatoes.