Ingredients

1 (2 lb) flank steak
salt
pepper
1/4 cup flour
1 small red onion, thinly sliced or 8 green onion, white part only, thinly sliced
1/4 cup condensed beef broth, undiluted
1/4 cup port wine or dark beer or beef broth
1 tablespoon olive oil
3 portabella mushroom (may add more)
2 tablespoons balsamic vinegar or red wine vinegar
soft fresh goat cheese, crumbled (optional)

Directions

Season the meat with salt and pepper and rub each side with flour. Place in bottom of slow cooker. Lay onions over top and pour in beef broth and port.Brush mushrooms with olive oil and lay evenly over meat. Sprinkle with vinegar. Cover and cook on low for 8-10 hours or on high for 4-5 hours.When ready to serve, transfer steak with mushrooms to a deep platter. Stir in goat cheese, if using and pour gravy over meat.