1lb. beef flank steak
1/4 cup red wine
1 T. soy sauce
1 clove garlic, minced
2 C. beef broth
1 T. ketchup or tomato paste
1 T. prepared mustard
1 small onion, finely chopped
3 T. cornstarch
1/4 cup of water
1/4 lb. fresh mushrooms

Place steak in crock. In a small bowl, combine wine, soy sauce, garlic, broth, ketchup, mustard and onion; pour mixture over steak. Cover and cook on low for 6 to 7 hours. Turn control to high. Dissolve cornstarch in water in a small bowl; stir into sauce in the crock. Add mushrooms Cover and cook on high for 20 to 30 minutes or until mushrooms are tender. Slice meat in thin strips.