1 1/4 lb. sirloin, cubed 1 inch
1 clove minced garlic
3/4 lb. fresh mushrooms, sliced
1/3 c. water or beef broth
1/2 c. dry red wine
1 1/2 tbsp. soy sauce
2 tbsp. Dijon mustard
1 tbsp. cornstarch
1/2 c. whipped cream
Chopped parsley

Brown meat. Add garlic, as pieces brown remove to casserole with cover. Add 1/4 cup wine to skillet and saute mushrooms and add to meat. Microwave on high 3-4 minutes, stirring each time. Cover. Bake in oven at 275 degrees for 1 hour until meat is tender.

Add water or broth and remaining wine and soy sauce to pan in which the meat was browned. Boil, stirring up the brownings. Blend in mustard, cornstarch and cream. Boil until thick. Pour off juices from meat into the sauce in the pan. Boil, whisking until smooth and thick. Blend with meat. Sprinkle with parsley. Serve with hot rice with toasted almonds.

Serves 4.