posted by SandyOH 02-28-102 6:52 PM
Creamy Sirloin Tips
4 pounds sirloin roast, cut in 1-inch cubes
5 tablespoons butter
2 tablespoons cooking oil
2 large sweet onions, cut in wedges and separated
2 large bell peppers, cut in 1-inch pieces
1 pound fresh mushrooms, thickly sliced
2 teaspoons minced garlic
1 can beer (12-oz.)
2 tablespoons Worcestershire sauce
1 tablespoon brown or Dijon mustard
2 teaspoons brown sugar
Salt and pepper to taste
1 tablespoon cornstarch
2 cups heavy cream
Fresh chopped parsley
Heat oil and butter in a large frying pan; sear meat cubes on all sides, a portion at a time. As they brown, transfer to a large roasting pan and keep covered. Saute onions by tossing frequently until tender. Remove with slotted spoon and add to meat. Add garlic; cover and bake in slow oven (275 F.) about 1 hour or meat is tender.
Meanwhile, saute peppers until crisp tender. Remove with slotted spoon to a dish and set aside. Add mushrooms, tossing until limp; remove and add to peppers.
Add beer to drippings in pan, scraping up brown bits. Bring to a boil and boil until liquid is reduced to 1/2 the amount. Add brown sugar, and salt and pepper to taste. Mix cornstarch with mustard and blend into heavy cream. Stir into sauce and boil, stirring constantly, until thickened. Pour off all drippings from meat in pan and whisk into cream mixture, cooking until thick and smooth. Combine meat with vegetables and sauce and serve over hot buttered, parslied noodles or rice.
Serves 12 to 16