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Dijon tips *this one is better for weekends as the meat is slow roasted
1 1/4 lb sirloin tips, cubed
2 T butter/margarine
1 T cooking oil
3 C fresh mushrooms, sliced
1 clove garlic, minced
1/2 C beef broth
1/4 C white wine vinegar
1 1/2 t soy sauce
2 t dijon mustard
2 t cornstarch
1/2 C whipping cream (also called Heavy Cream)
Hot cooked noodles
fresh parsley, optional
In a large skillet, brown meat in butter & oil; transfer into 2 qt baking dish. In same skillet add mushrooms & garlic and saute until mushrooms are tender. About 3 minutes. Pour mushrooms & liquid over meat.
Cover & bake at 300* for 2 hours (yes TWO HOURS). or until meat is tender.
At the end of the 2 hrs start the next steps.
In the same skillet, combine broth, vinegar, soy sauce. Bring to a boil. Boil 2 minutes, set aside. Combine mustard, cornstarch & cream; stir into broth mixture. bring to a boil. Boil 2 minutes; stirring constantly. Drain juices from baking dish w/ meat into the broth mixture. Cook over medium heat, stirring constantly until thick & bubbly. Add beef mixture. Serve over noodles.