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.

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.

Ruth's Sirloin Tip

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Ingredients

• 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

Instructions

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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