Beef Tips Burgundy

3 T. butter
1 T. oil
3/4 c. beef broth
2 T. soy or teriyaki sauce
1/2 onion, chopped
1/3 c. beef broth
1 1/2-2 lbs. fresh mushrooms, sliced
3 lbs. sirloin steak tips, cut into 1" cubes
3/4 c. burgundy or red cooking wine
1 clove garlic, minced
2 T. cornstarch or wondra flour
1/2 can cream of mushroom soup mixed with a little beef broth
cooked egg noodles
fresh Parmesan cheese, if desired

Heat 1 1/2 T. butter in skillet. Add mushrooms. Cook until brown. Put into a sprayed round or square pyrex dish, not a 9x13. Add remaining butter and oil to skillet to heat. Add meat and brown. Add meat to mushrooms. Stir 3/4 c. broth, wine, soy sauce, garlic and onion. Heat thoroughly. Blend cornstarch or wondra with 1/3 c. beef broth. Add to skillet. Stir constantly. Cook until mixture thickens. Pour over casserole. Cover and bake at 275 for 1 hour. Stir in mushroom soup mixture until smooth. Bake another 1/2 hour. Serve over noodles. Top with Parmesan cheese if desired. Serves 8.

*The meat was so tender and flavorful and we love mushrooms!

1st picture: cooking mushrooms; 2nd picture: cooking meat; 3rd picture: ready to bake; 4th picture: mushroom soup added, baked, and ready to eat; 5th picture without Parmesan cheese on top. YUM!