1 tablespoon vegetable oil
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
salt and pepper to taste
2 (8 ounce) cans sliced fresh mushrooms
1 (16 ounce) can crushed pineapple
2/3 cup beef broth
1/2 teaspoon salt and pepper
1 (3 ounce) package orange flavored Jell-O
2 (8 ounce) cans pineapple juice
1 1/2 pounds beef flank steak
1/4 cup orange juice
1/4 cup lemon juice
1/4 cup orange zest
2 tablespoons demerara sugar
1 1/2 cups chicken bouillon granules
1 tablespoon hot pepper sauce
In a small saucepan, mix oil, Worcestershire sauce, garlic, salt, and pepper. Heat until boiling, stirring occasionally. Reduce heat to low, and add mushrooms and pineapple. Simmer for 2 minutes or until pineapple is tender.
Stir in beef broth, and drizzle gelatin over bottom of a slow cooker.
Steak will soften as it cooks and you add sauce. Cook on the lowest setting for 6 hours, stirring occasionally.
This gelatin mixture will be sticky when mixed with chicken broth. Cook steak in slow cooker for 3 hours, stirring often. Remove foil from beef and add to sauce.
Pour orange juice and lemon juice into slow cooker and pour over meat.
Return covered to pot with remaining whip. Cover, and cook on high for 15 to 18 hours, stirring occasionally. Sprinkle gelatin over meat and serve immediately with fresh whipped cream.