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Nutrition Facts
Serving Size 1 (401g) Recipe makes 4 servings
Calories 807
Calories from Fat 551		(68%)
Amount Per Serving		%DV
	Total Fat 61.3g	94%
	Saturated Fat 27.1g	135%
	Monounsaturated Fat 23.1g
	Polyunsaturated Fat 4.2g
	Trans Fat 0.0g
Cholesterol 243mg		81%
Sodium 452mg		18%
Potassium 1108mg		31%
Total Carbohydrate 4.5g		1%
	Dietary Fiber 0.6g	2%
	Sugars 1.0g
Protein 57.4g		114%
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Sirloin Tips

Recipe #30864 | 1¾ hours | 10 min prep | add private note

⁽⁶⁷⁾ RATE IT NOW Print Recipe

By: MizzNezz
Jun 10, 2002

Serve this over a bed of hot buttered noodles. YUM!

SERVES 4 (change servings and units)

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

1
Brown the meat in butter and oil in a lg skillet.
2
Place in a 2qt baking dish.
3
In the skillet, saute mushrooms and garlic for 2 minutes.
4
Pour all over meat.
5
Cover and bake at 325* for 1-1/2 hour or until tender.
6
In skillet, mix broth, vinegar, and soy sauce; bring to a boil.
7
Boil for 2 minutes.
8
Mix mustard, cornstarch and cream, stir into broth mixture.
9
Bring to a boil; boil for 1 minute, stirring constantly.
10
Drain juices that have accumulated around the beef into broth mixture.
11
Cook on med heat, stirring, until bubbly.
12
Add the meat, mix well.

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Featured Reviews for This Recipe

From: mommyoffour

On Nov 4, 2009

I make this one night for dinner. My family thought it was stroganoff, which it does remind me of. I served this on noodles with collard greens. We liked this dish and will serve this again. Thank you for sharing, the beef was fork tender.

0 people found this review helpful

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From: littleturtle

On Jan 30, 2009

I was disappointed with this. I was a little short of wine vinegar and made it up with wine, but otherwise followed the directions. The mustard flavor was strong and it made the sauce a bit twangy. The meat seemed overcooked, tough and dry, and bland. There was very little juice left at the end to add to the sauce and I could really tell that the meat and sauce cooked separately and just went together at the end. The flavors never really came together. DH also didn't think there was enough sauce to go over the noodles. If I were to make this again, I would cook it in the crockpot, doubling the sauce except for the mustard and maybe adding a little more seasoning to it. Thanks anyway.

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From: Virginia Chandler

On Sep 27, 2002

WOW!!!!!! This was excellent!!!!!! The meat was so tender and the mustard added a wonderful flavor!!! I had thought this would be like a stroganoff but the mustard and soy sauce gave it a completely different flavor. I think I will be serving this alot this winter!!!!!!

16 people found this review helpful

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From: Sandy One

On Sep 23, 2002

My Husband said to be sure and rate this a 5 star if not more! It smelled wonderful while it was cooking and the meat was so tender. We had it over hot buttered noodles. The sauce was so rich and tasty! A definite keeper and will make it again!!!

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