Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

A variation from classic beef tips. I got this recipe several years ago out of Taste of Home Magazine.

Ingredients Nutrition


  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.
Most Helpful

I had this recipe, but I lost it....use to make it all the time...OH MY GOD is it good...thanks for posting it!! I think i'll make this tonight!!

babygirl65 August 09, 2005

I made this recipe years ago and had lost the recipe. FIgured somebody had to have posted it here - yeah! we love the flavor of this sauce, of which I always double along with the mushrooms. Yummy dinner and leftovers!

DDW March 25, 2010

Sorry, we found the vinegar taste much too strong.

SUSAN N. September 12, 2007