68 Reviews of Sirloin Tips

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!!!!!!

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!!!

From: Ridgely

On Sep 17, 2002

I made this for dinner tonight. Very Good! The kids even enjoyed it as well. A keeper! The way the meat and the mushrooms are cooked in the oven helped me rethink how I will cook my meat for a beef stroganoff that I often use. The meat was very tender and very flavorful.

From: Lori Bailey

On Sep 15, 2002

This tasted so good. I left out the mustard and added one more clove of garlic. My husband loved it and said I should rate it with 10 stars. Thank you for a great and easy recipe.

From: Bobtail

On Dec 10, 2005

I am not rating this because I used chicken and chicken broth instead of sirloin. No beef on hand, therefore subbed chicken. However, I would rate this more than 5*'s, even using the chicken. I will definitely prepare this using sirloin! I prepared the remainder of the recipe as directed and it is absolutely delicious! DH and I loved it! Next time, no matter if using sirloin or chicken, I will double the sauce! It really tingles the taste buds! The vinegar and dijon mustard gave the sauce a tang that was just perfect with the chicken and hot buttered noodles! The aroma, as previously stated, it wonderful! So, if you are not a beef person, don't hesitate to try this with chicken, you will not be disappointed! This is such a great recipe! Thanks MizzNezz!

From: Evie*

On Jul 8, 2002

We loved the flavours in this dish. I used cross cut blade steak and served it with rice. A real taste sensation.

From: Joy1996

On Nov 11, 2002

This recipe is very good. I didn't have any whipping cream on hand so I used sour cream, and sweet onion mustard in place of the Dijon - we loved it! The meat turns out so tender this way - the next time I may saute onions with the mushrooms and garlic.

From: ms_bold

On Nov 28, 2004

Great comfort food. I thought that the mustard flavor was just a tad strong, but otherwise, a great meal. We served this with a side of steamed broccoli and buttered noodles. Thanks for posting.

From: Hey Jude

On Feb 11, 2006

This was really good and we had a good Saturday night supper. I used a big sirloin steak and had my butcher cut it up for me...I think a 45 minute oven time would be enough cooking time for a sirloin. The flavor was good but a bit twangy for my husband and daughter. Thanks for the recipe Mizz Nezz

From: Charlotte J

On Nov 6, 2002

I was in a bit of a hurry so I cut the sirloin into 1/2-inch cubes. Baked it at 350 degrees for 1/2 hour, then drained juices as stated in step 10. I returned the meat to the oven while I cooked the noodles. I also doubled the sauce and I'm glad I did because there was not a drop left. I used burgundy wine instead of wine vinegar. Thanks Inez, yum yum good :-p That is me licking my lips! lol