Recipe by SkinnyMinnie
I will have to admit I haven't tried this recipe yet. I am placing it here for safe keeping and to share with my zaar family. I hope you enjoy it if you decide to make it!! Serve this over hot buttered egg noodles.
Top Review by Smile1968
I loved it! However I did change a few things. I don't much care for dijon mustard and I also don't care for red wine vinegar, so I used plain mustard and I added more beef broth. It tasted great! Also my DH is a huge potato fan, so we used mashed potatos. Thanks for the recipe!
- 1 1⁄2 lbs sirloin tip steaks, cubed
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1⁄2 lb fresh mushrooms, sliced
- 2 garlic cloves, minced
- 2 teaspoons Dijon mustard
- 2 teaspoons cornstarch
- 2⁄3 cup heavy cream
- 2⁄3 cup beef broth
- 1⁄4 cup white wine vinegar
- 1 tablespoon soy sauce
- 2 teaspoons dried parsley
Directions See How It's Made
- Preheat oven to 300ºF.
- Melt butter and oil together in a large skillet. Add beef tips and brown on all sides.
- Transfer to a 2-quart baking dish.
- In the same skillet you browned the beef in, saute the mushrooms and garlic until mushrooms are tender, about 3 minute.
- Pour mushrooms and liquid over meat.
- Cover and bake at 300ºF for 2 hours or until meat is tender.
- In a small bowl, combine the mustard, cornstarch, and cream; set aside.
- In the skillet, combine the broth, vinegar, soy sauce, and parsley; bring to a boil. Boil for 2 min; stir in mustard/cream mixture, bring to a boil and cook 2 minute stirring constantly.
- Drain juices from the baking dish with the beef into the broth mixture. Cook over medium heat, stirring constantly until thickened and bubbly.
- Add beef mixture and combine well. Serve over egg noodles.