"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

SIRLON TIPS AND MUSHROOMS Recipe

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This recipe for SIRLON TIPS AND MUSHROOMS, by , is from The Davis Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Jagot Roth
Added: Friday, July 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 lbs sirloin cubed 1 in
1 clove garlic, minced or pressed
3/4 lb fresh mushrooms, sliced
1/3 cup water or beef broth
1/2 cup whipped cream
parsley chopped
1 1/2 tsp soy sauce
2 tsp Dijon-style mustard
1 tsp cornstarch
1 1/2 cup dry red wine

Directions:
Directions:
Coat a wide skillet with Pam spray. Brown meat. Add garlic. As pieces brown, remove to casserole with a cover. Add 1/4 cup wine to the skillet. Saut'e the mushrooms and add to the meat. Cover. Bake slowly at 275 for 1 hour, until meat is tender. Meanwhile, add water or broth, remianing wine and soy sauce to the pan in which the meat was browned. Boil, stirring up the brownings until reduced to a glaze. Blend the mustard, cornstarch and cream. Add to the pan. Boil whisking until smooth and thick. Blend with the meat. Sprinkle with parsley. Serve with hot rice or hot egg noodles.

 

 

 

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