KATHY'S BEEF TIPS WITH MUSHROOMS

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Kathy's Beef Tips With Mushrooms image

This savory, stew-like dish is a great source of vitamin B12 and improves upon standing. Make the entire dish ahead (except the rice or noodles), and reheat in a low oven to serving temperature. Can be served over buttered egg noodles or steamed rice. From the recipe collection of Bird's sister Kathy. To add enhanced flavor, drop a couple of bullion cubes into the boiling water while cooking the noodles. :)

Provided by 2Bleu

Categories     Steak

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons butter
2 tablespoons olive oil
1 1/4 lbs sirloin, cut into 1 inch cubes
4 garlic cloves, minced
1/4 cup red wine
12 ounces sliced mushrooms
1 onion, sliced
1 cup beef broth
2 tablespoons low sodium soy sauce
1 tablespoon Worcestershire sauce
2 teaspoons Dijon mustard
1 tablespoon cornstarch
1/2 cup heavy cream
2 tablespoons chopped fresh parsley, for garnish (optional)
2 cups cooked egg noodles or 2 cups rice

Steps:

  • Preheat oven to 275°F (low). In a large saute pan or skillet melt butter and heat oil. sear the meat with the garlic. Remove meat to a casserole and cover.
  • To the same skillet, add the wine and saute' the mushrooms and onion for 1 minute, then add to the meat. Cover and bake for 1 hour or until the meat is tender.
  • Meanwhile, add the broth, soy sauce, and Worcestershire to the pan in which the meat was seared. Bring to a boil and de-glaze the pan. Blend together the mustard, cornstarch and cream then add to the pan. Simmer until reduced and thickened.
  • When beef is done, pour off the juices into the sauce and boil, whisking until smooth. Add meat and stir to coat.
  • To serve, plate up either buttered egg noodles or rice and pour beef tips over top. Sprinkle with parsley if desired.

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