Sirloin Tips And Mushrooms

• 1 1/4 lb. sirloin, cubed 1-inch
• 3 Tbsp. butter
• 1 Tbsp. vegetable oil
• 1 clove garlic, minced or pressed
• 3/4 lb. fresh mushrooms, sliced
• 1/3 c. beef broth or water
• 1/3 c. dry red wine
• 1 1/2 tsp. soy sauce
• 2 tsp. Dijon-style mustard
• 1 tsp. cornstarch
• 1/2 c. whipping cream
• chopped parsley

1. In a wide skillet, brown meat in 2 tablespoons of butter and the oil.
2. Add garlic.
3. Remove meat to a covered casserole.
4. Add remaining butter to skillet.
5. Saute mushrooms; add to meat.
6. Cover and bake slowly at 275u0b0 for 1 hour, until meat is tender.
7. Add broth, wine and soy sauce to pan in which meat was browned.
8. Boil, stirring up the brownings, until reduced to a glaze.
9. Blend mustard, cornstarch and cream.
10. Add to pan.
11. Boil until thick. Pour off juices from meat into the saucepan.
12. Boil, whisking until smooth and thick.
13. Blend with meat.
14. Sprinkle with parsley.

sirloin, butter, vegetable oil, clove garlic, fresh mushrooms, beef broth, red wine, soy sauce, mustard, cornstarch, whipping cream, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=538760 (may not work)