Ingredients
- 1 1/4 lbs sirloin tip steaks, cubed
- 2 tablespoons butter or 2 tablespoons margarine
- 1 tablespoon cooking oil
- 3 cups sliced fresh mushrooms
- 2 cloves garlic, 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
Directions
-
In a large skillet, brown the meat in butter and oil; transfer to an ungreased 2-quart baking dish.
-
In the same skillet, saute mushrooms and garlic until tender, about 3 minutes.
-
Pour over meat.
-
Cover and bake at 300 degrees for 1 1/2-2 hours or until meat is tender.
-
In a skillet, combine the broth, vinegar, and soy sauce; bring to a boil.
-
Boil for 2 minutes; set aside.
-
Combine mustard, cornstarch, and cream; stir into broth mixture.
-
Bring to a boil; boil for 2 minutes, stirring constantly.
-
Drain juices from baking dish into broth mixture.
-
Cook over medium heat, stirring constantly until thickened and bubbly.
-
Add beef mixture.
-
Serve over noodles.