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Ruth’s Sirloin Tip (VRP 015)

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Ruth's Sirloin Tip

Front of the Ruth’s Sirloin Tip recipe card. The recipe has faded and has some water stains on it.

Note that sirloin tip and tri-tip are NOT the same thing… in case you were wondering.

Ruth's Sirloin Tip

Back of the Ruth’s Sirloin Tip recipe card.

Boy I hope I transcribed this one correctly. I took some liberties with putting the steps into the right order for reader usability.

2 shakes of dry mustard? I think this is the first time I have seen this reference.

Ruths Sirloin Tip front

Ruth's Sirloin Tip


  • 2 tablespoons (or more) flour
  • 2 shakes of dry mustard
  • 2 tablespoons butter or margarine (or more)
  • 1 pound sirloin tip meat
  • 1 tablespoon minced onion or green onion
  • Mushrooms (optional)
  • 1 can condensed soup
  • 1 teaspoon Worcestershire sauce


  1. Sirloin tip roast - have it sliced 1/8" or bologna thin
  2. Mix flour and dry mustard together
  3. Dip meat into dry mixture
  4. In a skillet, melt butter
  5. Brown meat
  6. Add onion, mushrooms, soup, and Worcestershire sauce
  7. Simmer 15 minutes or until consistency you want
  8. Serve over rice or noodle


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