Braised Sirloin Tips
rec.food.cooking/Joel Ehrlich (1994)
Yields 4 servings

1 lb sirloin tip steak
2 tbls all-purpose flour
2 tbls vegetable oil
1 onion, chopped coarse
1/2 lb mushrooms, sliced
1/4 tsp pepper
2 beef bouillon cubes
1/4 cup soy sauce
2/3 cup dry white wine

Noodles:
4 oz dry egg noodles
1/2 cup sour cream
1/4 cup parmesan, grated

Cut the steak in to 1/2inch strips. Dredge in flour.

Heat half the oil in a large frying pan over high heat and brown the meat (2 to 3 minutes).

Add the remaining oil, the chopped onion and the mushrooms.
Saute for 5 minutes, stirring frequently. Stir in the pepper.

Crush the bouillon cubes and add to the pan. Add the soy sauce and wine. Cover, reduce heat and simmer until the meat is tender (20 to 30 minutes).

While the meat is simmering, bring a medium pan of water to a rapid boil over high heat. Add the noodles and cook until barely tender (8 to 10 minutes), stirring several times.

Pour the noodles into a colander to drain and return to the pan. Add the sour cream and grated parmesan. Mix.

Serve the beef on the bed of noodles.