Dijon Sirloin Tips

• 1 beef top sirloin steak (1-1/4 pounds), cubed
• 2 tablespoons butter
• 1 tablespoon canola oil
• 3 cups sliced fresh mushrooms
• 1 garlic clove, minced
• 1/2 cup beef broth
• 1/4 cup white wine vinegar
• 1-1/2 teaspoons reduced-sodium soy sauce
• 2 teaspoons Dijon mustard
• 2 teaspoons cornstarch
• 1/2 cup heavy whipping cream
• Hot cooked noodles
• Chopped fresh parsley, optional

1. In a large skillet, brown meat in butter and oil; transfer to a 2-qt. baking dish. In the same skillet, saute mushrooms until tender, about 3 minutes. Add garlic; cook 1 minute longer. Pour mushroom mixture and drippings over meat. Cover and bake at 325u0b0 for 1 hour or until beef is tender.
2. In the same skillet, combine the broth, vinegar and soy sauce; bring to a boil. Boil for 2 minutes; set aside. Combine the mustard cornstarch and cream; stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Drain juices from baking dish into broth mixture. Cook over medium heat until thickened and bubbly, stirring constantly. Add beef mixture. Serve with noodles. Garnish with parsley if desired.

beef, butter, canola oil, mushrooms, garlic, beef broth, white wine vinegar, soy sauce, mustard, cornstarch, heavy whipping cream, noodles, fresh parsley

Taken from www.tasteofhome.com/recipes/dijon-sirloin-tips/ (may not work)