• 1 1/4 pounds sirloin, cubed
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 1 clove garlic, minced or pressed
• 3/4 pound fresh mushrooms, sliced
• 1/3 cup beef broth
• 1/3 cup dry red wine or water
• 1 teaspoon soy sauce
• 1 tablespoon dijon-style mustard
• 1 teaspoon cornstarch
• 1/2 cup whipping cream
• chopped parsley

Preheat oven to 300 F. In a wide skillet over medium heat, add 1 tablespoon of butter and the oil. Add the meat, brown slightly, then add garlic and stir. When meat pieces are browned (but not cooked through), transfer to a casserole dish with a lid. Add the remaining 1 tablespoon butter to the skillet. Sauté the mushrooms for 1-2 minutes, then add to the meat mixture. Cover. Bake slowly at 300 F for 45-50 minutes until the meat is tender. Meanwhile, add the broth, wine or water and soy sauce to the pan in which the meat was browned. Boil, stirring up the brownings until reduced to about half. In a small bowl, blend the mustard, cornstarch, and cream until smooth. Add to the pan, stir, and boil sauce until thick. When the meat has finished cooking, transfer only the juice from the meat into the sauce. Stir and bring to a boil, while whisking, until smooth and thick. Add the meat to the sauce and stir in. Sprinkle with parsley. This can be served over white rice or wide egg noodles. Makes 4 servings.