Quick Beef Stew with Mushrooms and Dijon
Sirloin steak tips are often sold as flap meat. Serve with mashed potatoes, egg noodles, rice, or crusty bread and sprinkle with chopped fresh chives.
1½ pounds sirloin steak tips, trimmed and cut into ½-inch cubes1½ teaspoons table salt, divided4 tablespoons unsalted butter8 ounces cremini mushrooms, trimmed and quartered1 onion, chopped¼ cup tomato paste1 teaspoon chopped fresh rosemary3 tablespoons all-purpose flour2 cups beef broth1 cup water½ ounce dried porcini mushrooms, rinsed and chopped fine2 tablespoons Dijon mustard
1. Pat beef dry with paper towels and sprinkle with 1 teaspoon salt. Melt butter in Dutch oven over high heat. Add beef and cook, stirring occasionally, until browned, 6 to 8 minutes; transfer to plate.
Add cremini mushrooms, onion, tomato paste, rosemary, and remaining ½ teaspoon salt to fat left in pot and cook over medium heat, stirring occasionally, until vegetables begin to soften and tomato paste darkens,
