1 1/4 lbs. sirloin
2 tbsp. butter
1 tbsp. oil
1 clove garlic, minced
1/3 c. beef broth
1/3 c. dry red wine
1 1/2 tsp. soy sauce
2 tsp. Dijon style mustard
1 tsp. cornstarch
1/2 c. whipping cream

Using a wide skillet brown sirloin (1 inch cubes) in butter and oil. Add garlic, and remove sirloin as they brown and place into casserole dish. Saute mushrooms in same skillet, dump into casserole dish, cover and bake slowly at 275 degrees for 1 hour.

While meat is in oven, mix beef broth, wine and soy sauce into skillet, bring to a boil until mixture is reduced to a glaze. Blend in the mustard, cornstarch and whipping cream and boil until thickened. Remove casserole dish from oven and pour meat juices into skillet. Whisk until thick again. Pour meat and mushrooms into skillet, remove from heat. Serve with rice or noodles.