Ingredients
1 beef top sirloin steak (1-1/4 pounds), cubed2 tablespoons butter1 tablespoon canola oil3 cups sliced fresh mushrooms1 garlic clove, minced1/2 cup beef broth1/4 cup white wine vinegar1-1/2 teaspoons reduced-sodium soy sauce2 teaspoons Dijon mustard2 teaspoons cornstarch1/2 cup heavy whipping creamHot cooked noodlesChopped fresh parsley, optional
Preparation
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 325° for 1 hour or until beef is tender.
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.
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.
