1 lg. sirloin steak (cut in cubes)
3 tbsp. butter
1 (4 oz.) jar mushrooms
1 tbsp. oil
1 beef bouillon cube
1/2 c. Lea & Perrins Worcestershire sauce
Rice or creamed potatoes
3 tbsp. soy sauce
Garlic salt
1/2 c. chopped onion
2 tbsp. flour
1 c. hot water

Dissolve beef bouillon cube in 1 cup hot water. Melt 1 tablespoon butter in skillet. Add mushrooms; cook until brown. Sprinkle with garlic salt. Put in 1 1/2 quart casserole dish. In skillet, melt 2 tablespoons butter and 1 tablespoon oil. Add beef cubes and brown. Add to casserole dish. Stir into skillet 3/4 cup bouillon, soy sauce, Worcestershire and onion. Heat.

Blend flour with remaining bouillon. Add to skillet, stirring constantly. Cook until thick. Pour into casserole dish. Cover with lid. Cook 1 hour at 275 degrees. Serve over rice or creamed potatoes.