Monday, March 19, 2007

Monday Recipe - Dijon Sirloin Tips

Another favorite from Taste of Home magazine. This recipe is a bit more time consuming that ones I usually share. It is a great meal for company or a special occasion.

Dijon Sirloin Tips

1 1/4 pounds sirloin tips, cubed
2 tablespoons butter or margarine
1 tablespoon cooking oil
3 cups sliced fresh mushrooms
1 garlic clove, minced
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

In a large skillet, brown meat in butter and oil; transfer to a 2 quart baking dish. In the same skillet, saute mushrooms and garlic until mushrooms are tender, about 3 minutes. Pour mushrooms and liquid over meat. Cover and bake at 300 degrees for 2 hours or until meat is tender. In the same skillet, combine 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 hot noodles.

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