Ingredients
-
2 1/2
-
2
-
1
-
3
-
2
-
2/3
-
1/4
-
1 1/2
-
1
-
2
-
-
-
-
-
Directions
Sirloin Tips,Serve this over a bed of hot buttered noodles. YUM!,I’m not sure what I’m missing. I made this recipe because of the great reviews. Although the sauce was delicious (I doubled it (except for the vinegar), as recommended), the meat was so disappointing. It was dry and tough. I too had concerns about cooking it in the oven for that long with no liquid, but tried it anyway, with ultimate disappointment. Maybe my cubes were too small? Maybe I’m missing something? I have never cooked this cut of meat before. Perhaps another cut would be better. Although it seems this should be cooked in liquid and covered if for that long to tenderize. Would love to figure this out, as the reviews were great.,This was soo good!! used Merlot because I didn’t have vinegar and I added onions to the mushrooms. Will make this monthly for sure. Yummo!
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Steps
|
1
Done
|
Brown the Meat in Butter and Oil in a Lg Skillet. |
|
2
Done
|
Place in a 2qt Baking Dish. |
|
3
Done
|
in the Skillet, Saute Mushrooms and Garlic For 2 Minutes. |
|
4
Done
|
Pour All Over Meat. |
|
5
Done
|
Cover and Bake at 325* For 1-1/2 Hour or Until Tender. |
|
6
Done
|
in Skillet, Mix Broth, Vinegar, and Soy Sauce; Bring to a Boil. |
|
7
Done
|
Boil For 2 Minutes. |
|
8
Done
|
Mix Mustard, Cornstarch and Cream, Stir Into Broth Mixture. |
|
9
Done
|
Bring to a Boil; Boil For 1 Minute, Stirring Constantly. |
|
10
Done
|
Drain Juices That Have Accumulated Around the Beef Into Broth Mixture. |
