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1
Preheat oven to 300 degrees F.
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2
In a large pan over medium high heat (I use my Le Creuset French oven), melt the butter and oil together. Add the cubed sirloin and brown, about 7-9 minutes. Remove meat to a covered baking dish and set aside, but do not wipe out the pan.
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3
Add the onion, garlic, and sliced mushrooms to the pan the meat was browned in and stir well. Saute until onion becomes slightly translucent, about 3-4 minutes.
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4
Add the sauteed mixture over the meat (it's not necessary to stir them together with the meat) in the baking dish and cover. Bake in the preheated 300 degrees F oven for 90 minutes. Remove from oven and set aside.
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5
In another large pot or pan (again, a big Le Creuset works well), combine the broth, vinegars, and soy sauce and bring to a simmer.
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6
In a small bowl, combine the half and half, mustard, and cornstarch and whisk well. Gradually add the combination to the simmering mixture in the pot, stirring continuously, and simmer for 2-3 minutes until thickened nicely. (It's at this point that you should taste the sauce and decide whether or not you want more than 1 tablespoon of balsamic - I like it with both less and more balsamic -- it tastes different each way.).
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7
Pour the contents of the baking dish into the pot, stir well, raise temperature to high, and cook for another 2 minutes while stirring until sauce is thickened. Remove from heat and season to taste with salt and freshly ground pepper.
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8
Serve over hot cooked rice or egg noodles and enjoy!
