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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
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A variation from classic beef tips. Ingredients:
1 1/4 lbs sirloin tip steaks (cubed) |
2 tablespoons butter or 2 tablespoons margarine |
1 tablespoon cooking oil |
3 cups fresh mushrooms (sliced) |
1 garlic clove (minced) |
1/2 cup beef broth |
1/4 cup white wine vinegar |
1 1/2 teaspoons soy sauce |
2 teaspoons dijon mustard |
2 teaspoons cornstarch |
1/2 cup whipping cream |
egg noodles (cooked, hot) |
Directions:
1. Preheat oven to 300°F.
2. In a large skillet, brown meat in butter and oil; transfer to a 2 quart baking dish.
3. In same skillet, sauté mushrooms and garlic until mushrooms are tender, about 3 minutes.
4. Pour mushrooms and liquid over meat; cover and bake for 2 hours or until meat is tender.
5. In same skillet combine broth, vinegar and soy sauce; bring to a boil. Boil for two minutes and set aside.
6. Combine mustard, cornstarch and cream; stir into broth mixture.
7. Return to heat and boil for two minutes, stirring constantly.
8. Drain juices from baking dish into broth mixture.
9. Cook over medium heat, stirring constantly, until thickened and bubbly.
10. Add beef and mushroom to cream mixture.
11. Serve over hot cooked egg noodles.
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