Community Pick
Sirloin Tips
photo by Ms B.
- Ready In:
- 1hr 45mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 1⁄2 lbs sirloin tip steaks, cubed
- 2 tablespoons butter
- 1 tablespoon oil
- 3 cups sliced fresh mushrooms
- 2 garlic cloves, crushed
- 2⁄3 cup beef broth
- 1⁄4 cup wine vinegar
- 1 1⁄2 teaspoons soy sauce
- 1 teaspoon Dijon mustard
- 2 teaspoons cornstarch
- 1⁄2 cup whipping cream
directions
- Brown the meat in butter and oil in a lg skillet.
- Place in a 2qt baking dish.
- In the skillet, saute mushrooms and garlic for 2 minutes.
- Pour all over meat.
- Cover and bake at 325* for 1-1/2 hour or until tender.
- In skillet, mix broth, vinegar, and soy sauce; bring to a boil.
- Boil for 2 minutes.
- Mix mustard, cornstarch and cream, stir into broth mixture.
- Bring to a boil; boil for 1 minute, stirring constantly.
- Drain juices that have accumulated around the beef into broth mixture.
- Cook on med heat, stirring, until bubbly.
- Add the meat, mix well.
Questions & Replies
Got a question?
Share it with the community!
Reviews
see 69 more reviews
Tweaks
-
I am not rating this because I used chicken and chicken broth instead of sirloin. No beef on hand, therefore subbed chicken. However, I would rate this more than 5*'s, even using the chicken. I will definitely prepare this using sirloin! I prepared the remainder of the recipe as directed and it is absolutely delicious! DH and I loved it! Next time, no matter if using sirloin or chicken, I will double the sauce! It really tingles the taste buds! The vinegar and dijon mustard gave the sauce a tang that was just perfect with the chicken and hot buttered noodles! The aroma, as previously stated, it wonderful! So, if you are not a beef person, don't hesitate to try this with chicken, you will not be disappointed! This is such a great recipe! Thanks MizzNezz!
-
OMG I had to fight the kids off from trying to sample this as I was making the broth. Every time I turned around they were in my "space" when I was trying to cook. Needless to say the family loved it. I used Sirloin tip steak and cut it up into 1/2" cubes. I almost goofed but using white vinegar instead of wine vinegar. Luckily I caught myself. Next time I think I will use a red wine instead of vinegar.
-
Delicious! The sauce is so delicious and I love that it's not salty tasting like when you use a pre-packaged gravy mix or packet of soup mix. My meat was not as tender as I'd hoped, but that's not the fault of the recipe (I used a cheaper cut of meat). My only change was that I substituted plain yogurt for the whipping cream for dietary reasons.
see 4 more tweaks
RECIPE SUBMITTED BY
MizzNezz
United States
After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!!
I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch.
We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!