1/4 lb. mushrooms, sliced
3 tbsp. butter
1/4 c. sliced green onion
1 c. coarsely shredded Chinese cabbage
4 tsp. flour
3 tbsp. Madeira wine
1 tbsp. soy sauce
1 clove garlic, minced
1/8 tsp. pepper
1/2 to 3/4 lb. boneless beef chuck roast
1/4 tsp. salt

Saute mushrooms in 2 tablespoons butter in skillet for 2 minutes. Add green onion and cabbage. Saute for 1-2 minutes. Blend in flour; stir in wine, soy sauce, garlic, and pepper with 1/2 cup water.

Cut roast into serving-sized pieces. Brown in 1 tablespoon butter in skillet for 2 minutes on each side. Season with salt; stir in vegetables. Yields 2 servings.