Ingredients Jump to Instructions ↓

  1. 1 beef top sirloin steak (1-1/4 pounds), cubed

  2. 2 tablespoons butter

  3. 1 tablespoon vegetable oil

  4. 3 cups sliced fresh mushrooms

  5. 1 garlic clove, minced

  6. 1/2 cup beef broth

  7. 1/4 cup white wine vinegar

  8. 1-1/2 teaspoons soy sauce

  9. 2 teaspoons Dijon mustard

  10. 2 teaspoons cornstarch

  11. 1/2 cup heavy whipping cream Hot cooked noodles Chopped fresh parsley, optional

Instructions Jump to Ingredients ↑

  1. In a large skillet, brown meat in butter and oil; transfer to a 2-qt. baking dish. In the same skillet, saute mushrooms and garlic until mushrooms are tender, about 3 minutes. Pour mushrooms and drippings over meat. Cover and bake at 325° for 1 hour or until beef 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 noodles. Garnish with parsley if desired. Yield: 4 servings.


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