Community Pick
Sirloin Tips
"Serve this over a bed of hot buttered noodles. YUM!"
photo by Ms B.
- Ready In:
- 1hr 45mins
- Ingredients:
- 11
- Serves:
-
4
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
- Brown the meat in butter and oil in a lg skillet.
- Place in a 2qt baking dish.
- In the skillet, saute mushrooms and garlic for 2 minutes.
- Pour all over meat.
- Cover and bake at 325* for 1-1/2 hour or until tender.
- In skillet, mix broth, vinegar, and soy sauce; bring to a boil.
- Boil for 2 minutes.
- Mix mustard, cornstarch and cream, stir into broth mixture.
- Bring to a boil; boil for 1 minute, stirring constantly.
- Drain juices that have accumulated around the beef into broth mixture.
- Cook on med heat, stirring, until bubbly.
- Add the meat, mix well.
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Reviews
-
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!!!!!! -
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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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. -
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. -
We loved the flavours in this dish. I used cross cut blade steak and served it with rice. A real taste sensation.
see 69 more reviews
Tweaks
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My DH and I enjoyed this meal. However the only thing we wouldn't do is when doubling the recipe (as we did) do not double the vinegar. Its just too strong a taste. I also substituted about 1/2 cup of lactose free sour cream and 1/2 cup lactose free 2% milk for the whipping cream. -
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! -
OMG I had to fight the kids off from trying to sample this as I was making the broth. Every time I turned around they were in my "space" when I was trying to cook. Needless to say the family loved it. I used Sirloin tip steak and cut it up into 1/2" cubes. I almost goofed but using white vinegar instead of wine vinegar. Luckily I caught myself. Next time I think I will use a red wine instead of vinegar. -
Delicious! The sauce is so delicious and I love that it's not salty tasting like when you use a pre-packaged gravy mix or packet of soup mix. My meat was not as tender as I'd hoped, but that's not the fault of the recipe (I used a cheaper cut of meat). My only change was that I substituted plain yogurt for the whipping cream for dietary reasons. -
This tasted great! I substituted onions and carrots for the mushrooms, reduced the vinegar to 1/8 cup, and added a little salt and pepper. It turned out perfect. Thanks MizzNezz for another keeper recipe!
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RECIPE SUBMITTED BY
MizzNezz
United States
After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!!
I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch.
We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
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