Ingredients
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1 1/4
-
2
-
1
-
3
-
2
-
1/2
-
1/4
-
1 1/2
-
2
-
2
-
-
-
-
-
Directions
Dijon Sirloin Tips, This is one of my MIL’s recipes. Wonderful and elegant., Very good, the beef tips are very tender and he hint of mustard is a refreshing change to the standard beef tips and noodles, This has become a favorite staple in our house. I dust the meat with 1/4 tsp garlic powder to save a step and I skip the mushrooms. I bias-cut the meat into thin strips, not sure if that makes much of a difference but it’s how I like it. I also add 1/3 c beef broth to the meat in the oven to keep it nice and moist. I halve the dijon and sub milk for cream. Typically I end up adding another 2 tsp cornstarch and water slurry at the end to get it nice and thick and it’s delicious over hot buttered egg noodles. Also, I tried substituting round steak tonight for the first time, it didn’t come out quite as tender but still lip-smacking good!
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Steps
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1
Done
|
In a Large Skillet, Brown the Meat in Butter and Oil; Transfer to an Ungreased 2-Quart Baking Dish. |
|
2
Done
|
in the Same Skillet, Saute Mushrooms and Garlic Until Tender, About 3 Minutes. |
|
3
Done
|
Pour Over Meat. |
|
4
Done
|
Cover and Bake at 300 Degrees For 1 1/2-2 Hours or Until Meat Is Tender. |
|
5
Done
|
in a Skillet, Combine the Broth, Vinegar, and Soy Sauce; Bring to a Boil. |
|
6
Done
|
Boil For 2 Minutes; Set Aside. |
|
7
Done
|
Combine Mustard, Cornstarch, and Cream; Stir Into Broth Mixture. |
|
8
Done
|
Bring to a Boil; Boil For 2 Minutes, Stirring Constantly. |
|
9
Done
|
Drain Juices from Baking Dish Into Broth Mixture. |
|
10
Done
|
Cook Over Medium Heat, Stirring Constantly Until Thickened and Bubbly. |
