Ingredients
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2 tablespoons butter or 2 tablespoons margarine
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1 tablespoon cooking oil
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3 cups fresh mushrooms (sliced)
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1/2 cup beef broth
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1/4 cup white wine vinegar
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1 1/2 teaspoons soy sauce
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2 teaspoons Dijon mustard
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2 teaspoons cornstarch
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1/2 cup whipping cream
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egg noodles (cooked, hot)
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1 garlic clove (minced)
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1 1/4 lbs sirloin tip steaks (cubed)
Instructions
- Preheat oven to 300°F.
- In a large skillet, brown meat in butter and oil; transfer to a 2 quart baking dish.
- In same skillet, sauté mushrooms and garlic until mushrooms are tender, about 3 minutes.
- Pour mushrooms and liquid over meat; cover and bake for 2 hours or until meat is tender.
- In same skillet combine broth, vinegar and soy sauce; bring to a boil. Boil for two minutes and set aside.
- Combine mustard, cornstarch and cream; stir into broth mixture.
- Return to heat and boil for two minutes, stirring constantly.
- Drain juices from baking dish into broth mixture.
- Cook over medium heat, stirring constantly, until thickened and bubbly.
- Add beef and mushroom to cream mixture.
- Serve over hot cooked egg noodles.