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Hanger Steak with Shiitakes, Cranberries, and Ginger |
"This hearty sluggish cooker meal carries all of your regular excursion flavors in a new manner. Well-balanced and earthy, this recipe turns out a dish with layers of flavor. Serve over quinoa that has been cooked in red meat broth for a pleasing textural balance."
Ingredients :
- 8 oz. Dried shiitake mushrooms
- three/four cup heat water
- 2 pounds hanger steak
- salt and ground black pepper to flavor
- 1 tablespoon olive oil
- 2 tablespoons grated sparkling ginger root, divided
- five big carrots, cut into big sticks
- 2 cups clean cranberries
- 2 cups pork broth
Instructions :
Prep : 15M | Cook : 8M | Ready in : 4H45M |
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- Place shiitake mushrooms in a bowl; cover with heat water. Cover bowl and allow stand till mushrooms have softened, approximately 20 minutes.
- Season hanger steak on every side with salt and pepper. Heat olive oil in a skillet over medium heat; cook steak till browned, five to 7 minutes per facet. Transfer steak to a sluggish cooker.
- Sprinkle 1 tablespoon ginger over steak. Add mushrooms with soaking liquid, carrots, cranberries, beef broth, and last ginger.
- Set sluggish cooker to High; prepare dinner four hours.
Notes :
- Try the use of a Reynolds® gradual cooker liner on your slow cooker for simpler cleanup.
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