Dijon Sirloin Tips
TOTAL TIME: Prep: 20 min. Bake: 1 hour
YIELD: 4 servings.
I received this recipe years ago and have put it to excellent use ever since. This beef and mushroom dish is such a hit with our family it's become a tradition for birthdays and Christmas.
— Janelle Lee, Appleton, Wisconsin
Ingredients
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1 beef top sirloin steak (1-1/4 pounds), cubed
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2 tablespoons butter
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1 tablespoon canola oil
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3 cups sliced fresh mushrooms
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1 garlic clove, minced
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1/2 cup beef broth
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1/4 cup white wine vinegar
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1-1/2 teaspoons reduced-sodium soy sauce
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2 teaspoons Dijon mustard
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2 teaspoons cornstarch
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1/2 cup heavy whipping cream
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Hot cooked noodles
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Chopped fresh parsley, optional
Directions
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1.
In a large skillet, brown meat in butter and oil; transfer to a 2-qt. baking dish. In the same skillet, saute mushrooms until tender, about 3 minutes. Add garlic; cook 1 minute longer. Pour mushroom mixture and drippings over meat. Cover and bake at 325° for 1 hour or until beef is tender.
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2.
In the same skillet, combine the broth, vinegar and soy sauce; bring to a boil. Boil for 2 minutes; set aside. Combine the mustard cornstarch and cream; stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
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3.
Drain juices from baking dish into broth mixture. Cook over medium heat until thickened and bubbly, stirring constantly. Add beef mixture. Serve with noodles. Garnish with parsley if desired.
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