Recipes and Cooking Jalapeño Steak 'n' Mushrooms 4.0 (74) 7 Reviews This slow cooker recipe is perfect for dinner tonight. Add in the ingredients in the morning, and then let your slow cooker do the work for you. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 9, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Slow Cook Time: 9 hrs Total Time: 9 hrs 25 mins Servings: 6 Jump to Nutrition Facts Ingredients 2 ½ pound boneless beef chuck steak, cut 1 inch thick ¼ cup packed brown sugar ¼ cup reduced-sodium soy sauce ¼ cup Worcestershire sauce 2 fresh jalapeño peppers, thinly sliced* 2 tablespoon red wine vinegar 1 tablespoon quick-cooking tapioca, crushed 4 garlic, thinly sliced 1 cup snipped fresh cilantro 2 3.5-4 inch diameter portobello mushrooms, stemmed, gills removed from caps, and caps cut into 1/2-inch-thick slices 1 medium onion, thinly sliced Fresh cilantro, chopped (optional) Hot cooked polenta, mashed potatoes, or mashed sweet potatoes (optional) Directions Trim fat from meat. Cut meat into six serving-size pieces. Place pieces in a 3-1/2- or 4-quart slow cooker. In a medium bowl combine brown sugar, soy sauce, Worcestershire sauce, jalapeño peppers, vinegar, tapioca, and garlic. Stir in cilantro. Pour mixture over meat in cooker. Top with mushrooms and onion. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours or until steaks are tender. If desired, sprinkle with cilantro just before serving. If desired, serve with hot cooked polenta. Peter Krumhardt * Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. For a milder flavor, remove membranes and seeds from peppers. Rate it Print Nutrition Facts (per serving) 339 Calories 12g Fat 16g Carbs 40g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 339 % Daily Value * Total Fat 12g 15% Saturated Fat 4g 20% Cholesterol 108mg 36% Sodium 618mg 27% Total Carbohydrate 16g 6% Total Sugars 10g Protein 40g Vitamin C 7.7mg 39% Calcium 50.5mg 4% Iron 5mg 28% Potassium 859mg 18% Folate, total 32.3mcg Vitamin B-12 6.8mcg Vitamin B-6 1.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.