3 ounces dry red wine
3 tablespoons lemon juice
1/4 cup golden raisins
2 teaspoons apple cider vinegar
1 teaspoon salt
1/2 cup butter
1/4 teaspoon paprika
1/4 teaspoon dry mustard
1/8 teaspoon minced fresh sage
2 pounds beef sirloin steaks
ROAST beef according to package directions; remove bones and fat.
COOK steak in a large skillet over medium heat until friskable; drain excess fat.
STIR in lemon juice, golden raisins, apple cider vinegar, salt, butter and paprika; simmer over low heat for 5 to 8 minutes, stirring frequently.
STIR in mustard, sage, brown sugar and sage. Stirring constantly, cook over medium heat for 5 minutes, stirring constantly. Reduce heat to low, add butter and mustard mixture.
PLACE steaks in steamer over low heat; cook 10 minutes. Stirring constantly, add brown sugar mixture, cream cheese mixture, paprika and mustard mixture. Add steaks in steamer (without stirring) to mixture. Cover, and cook 5 to 10 minutes, stirring occasionally. Serve steaks over the top of stewed mushrooms or breaded chops.