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

1. Coat a wide skillet with non-stick pan spray. Brown the meat. Add the garlic. As pieces brown, remove to casserole with a cover.

2. Add 1/4 cup wine to the skillet. Saute the mushrooms and add to the meat. (In a 1-quart covered casserole, microcook wine and mushrooms on high 3 1/2 to 4 minutes, stirring each minute.)

3. Cover. Bake slowly, at 275 degrees for 1 hour, until meat is tender.

4. Meanwhile, add water or broth, remaining wine and soy sauce to the pan in which the meat was browned.

5. Boil, stirring up the brownings until reduced to a glaze. Blend the mustard, cornstarch and cream. Add to the pan. Boil until thick.

6. Pour off juices from meat into the sauce in the pan. Boil, whisking until smooth and thick. Blend with the meat. Sprinkle with parsley.

TIPS: To make ahead, complete the entire casserole, including the sauce. Reheat to serve later.

HEALTH NOTE: To reduce fat and cholesterol, use low-fat milk instead of whipping cream.

Good served with: Hot rice with toasted almonds, romaine salad, and fruit compote for dessert. Preparation time: 20 minutes. Baking time: 1 hour. Oven temperature: 275 degrees. Serves: 4. Calories: 537 each.