Ingredients:
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:
Preheat oven to 300 F.
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 300 F 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.
Servings: 4-6
Time preparation: 20 min.
Time total: 170 min.