Sirloin Tips and Mushrooms

1-1/4 Sirloin, cubed 1- inch 1 clove garlic, minced or pressed 3/4 lb. fresh mushrooms sliced 1/3 cup water or beef broth 1/2 cup dry red wine 1-1/2 tsp. soy sauce 2 tsp. Dijon style mustard 1 tsp. cornstarch 1/2 cup whipping cream (optional) can use Low fat milk chopped parsley
Sirloin Tips and Mushrooms
Sirloin Tips and Mushrooms

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1-1/4

    lbs. sirloin, cubed 1-inch

  • 1

    clove garlic, minced or pressed

  • 3/4

    lb. fresh mushrooms, sliced

  • 1/3

    cup water or beef broth

  • 1/2

    cup dry and red wine

  • 1-1/2

    tsp. soy sauce

  • 2

    tsp. Dijon-style mustard

  • 1

    tsp. cornstarch

  • 1/2

    cu whipping cream (optional) can use Low Fat milk

  • chopped parsley

Directions

Coat a wide skillet with non-stick pan spray. Brown the meat. Add the garlic. As pieces brown, remove to casserole with a cover. Add 1/4 cup wine to the skillet. Saute the mushrooms and add to the meat. (In a 1-quart covered casserole, microcook wine and mushrooms on High 3-1/2-4 minutes. stirring each minute) Cover. Bake slowly at 275 degrees for 1-hour. until meat is tender. Meanwhile, add water or broth, remaining wine and soy sauce to the pan in which the meat was browned. Boil, stirring up the brownings until reduced to a glaze. Blend the mustard, cornstarch and cream or (milk). Add to the pan. Boil until thick. Pour off juices from meat into the sauce in the pan. Boil whisking until smooth and thick. Blend with the meat. Sprinkle with parsely

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