But no worries ~ if I can make this recipe, you definitely can too! And you won't be sorry you tried it! This is one of our family favorites and I busted it out on Christmas Eve for us to enjoy.
Here's What You Need
1-1/4 pounds sirloin tips, cubed
2 tablespoons butter or margarine (use butter)
1 tablespoon cooking oil
2 cups sliced fresh mushrooms
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
Hot cooked noodles
Chopped fresh parsley (optional)
Here's What You Do1. In a large skillet, brown meat in butter and oil; transfer to a 2 quart baking dish with a lid.
2. In the same skillet, saute mushrooms and garlic until mushrooms are tender. This should take around 3 minutes.
3. Pour mushrooms and liquid over meat. Cover and bake at 300 degrees for 2 hours or until meat is tender.
(I usually do the next steps after the meat has been in the oven for about an hour and a half.)
4 In the same skillet, combine broth, vinegar and soy sauce; bring to a boil. Boil for 2 minutes; set aside.
5. Combine mustard, cornstarch and cream; stir into broth mixture. Bring to a boil; boil for 2 minutes, stirring constantly.
6. Drain juices from baking dish into broth mixture. Cook over medium heat, stirring constantly, until thickened and bubbly.
7. Add beef mixture. Serve over noodles. Garnish with parsley if desired.
The recipe says this makes 4 servings. Many times I've simply doubled it and it is still amazing. The leftovers are great too! I have no idea where this recipe originated, but my friend Tammy is the one that shared it with me. I will be forever grateful to her! So will the guests I serve it to!
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