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.
- 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)
- Preheat oven to 300°F.
- In a large skillet, brown meat in butter and oil; transfer to a 2 quart baking dish.
- In same skillet, sauté mushrooms and garlic until mushrooms are tender, about 3 minutes.
- Pour mushrooms and liquid over meat; cover and bake for 2 hours or until meat is tender.
- In same skillet combine broth, vinegar and soy sauce; bring to a boil. Boil for two minutes and set aside.
- Combine mustard, cornstarch and cream; stir into broth mixture.
- Return to heat and boil for two minutes, stirring constantly.
- Drain juices from baking dish into broth mixture.
- Cook over medium heat, stirring constantly, until thickened and bubbly.
- Add beef and mushroom to cream mixture.
- Serve over hot cooked egg noodles.
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!!
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!
Sorry, we found the vinegar taste much too strong.