sirloin tips and mushrooms — and rhubarb cake with lemon sauce

Tonight I attempted to make a slightly fancier dinner than normal.  We had the congregation president over, although that’s not too unusual.  He lives in the East Bay, works in S.F., and when there’s a Church Council meeting, I usually invite him over for supper so that he doesn’t have to scrounge for supper on his own.  Tonight I made two good recipes, and they turned out okay, despite the fact that I forgot to put the rhubarb in the rhubarb cake!  Oh, well.  It actually tasted fine without it, although I think the addition of the rhubarb would have made it even better. 🙂

Sirloin Tips and Mushrooms (slightly adapted from this recipe)

  • 3 Tbsp. olive oil
  • 3 cloves garlic, minced
  • 1.25 lb. beef sirloin
  • just over 1/2 pound of fresh mushrooms, sliced
  • 1 (8 oz) can tomato sauce
  • 3/4 to 1 C. red wine (I just use ordinary red cooking wine, nothing fancy)
  • salt & pepper to taste

Cut beef into cubes.  Brown beef and garlic in olive oil.  Add mushrooms with liquid, tomato sauce, wine salt, and pepper.  Cook for 30 minutes or until beef cubes are tender.  Serve over egg noodles.  (I cook up 6 oz uncooked noodles.)


Rhubarb Cake with Lemon Sauce (from Taste of Home magazine)

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 2 cups chopped fresh or frozen rhubarb
  • 1 tablespoon cinnamon-sugar


  • 1 cup sugar
  • 1/2 cup butter, cubed
  • 1/3 cup water
  • 3 tablespoons lemon juice
  • 1 egg, beaten
  • 1 teaspoon grated lemon peel
  • 1 teaspoon ground nutmeg

In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder, cinnamon, salt and baking soda; add to creamed mixture alternately with buttermilk. Fold in rhubarb.

Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cinnamon-sugar. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Place on a wire rack.

For sauce, in a small saucepan, combine the sugar, butter, water and lemon juice. Bring to a boil over medium heat, stirring constantly. Whisk a small amount of hot mixture into the egg; return all to the pan, stirring constantly. Cook and stir until mixture is thickened and coats the back of a spoon. Stir in lemon peel and nutmeg. Serve warm with cake.

Yield: 12 servings (1-1/2 cups sauce)


One thought on “sirloin tips and mushrooms — and rhubarb cake with lemon sauce

Comments are closed.