I will double the recipe when I make it and freeze it in meal sized portions. For my family of 2 adults, 1 child and 1 toddler, this will give us at least 4 meals and usually lunch for me the day after serving day.
Beef Tips with Mushrooms:
1 1/2 lb. sirloin, cubed 1 clove garlic 2 Tablespoons margarine 1 Tablespoon oil 3/4 lb. fresh mushrooms, sliced 1/3 cup beef broth 1/3 cup water 1 teaspoon soy sauce 1 tablespoon Dijon mustard 1 teaspoon cornstarch 1/2 cup whipping cream chopped parsley
Brown the meat in 1 tablespoon margarine & oil. Add garlic. Remove browned pieces to casserole with lid.
Salute mushrooms in remaining margarine. Add to meat. Cover. Bake slowly at 300 for 45 to 50 minutes until meat is tender.
Meanwhile, add broth, water and soy sauce to the pan where meat was browned boil, stirring up the brownings until reduced to a glaze. Blend the mustard, cornstarch and cream. Add to the pan. Boil until thick
Pour off juices from meat into the sauce in the pan. Boil, whisking until smooth and thick.
Blend with the meat.
Serve with hot rice mixed with toasted almonds, vegetable, salad and hot bread.
To Make and Freeze: Cook until done, then cool. Freeze in a ziplock bag.
To reheat: Thaw, heat in saucepan on stove, add small amount of milk if desired.
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