INGREDIENTS
1
onion
2 lb
sirloin
2 cloves
garlic
2
portabello mushrooms
1/2 tsp
salt
1 serving
bell pepper
2 cups
beef broth
4 tbsp
butter
1/4 cup
flour
1/4 cup
cream
1 tsp
dijon mustard
1 serving
salt
1 serving
bell pepper
2 cups
juices from the slow cooker