This is one of Dr. Everist's favorites!

2 1/2-3 lbs. beef sirloin or tender from steak, cut into strips 1/2-inch thick
Salt and pepper to taste
1 stick butter
4-6 green onions, white part only, chopped
5 tbsp. flour
1 beef bouillon cube dissolved in 1 c. hot water
1 can beef consomme
1 tsp. Dijon mustard
1 (6 oz.) can mushrooms
1/3 c. sauterne wine
1/3 c. sour cream

Remove all fat from the beef. Cut the beef into inch strips across the grain of the meat. Salt and pepper the strips. Heat the butter in a Dutch oven and brown the beef, turning frequently to brown evenly. Set the meat aside and cook the onions until they are transparent. Set the onions aside.

Add flour to the drippings and mix well. Return the meat and onions to the Dutch oven. Add beef bouillon cubes, water, and the beef consomme. Stir the mixture until it is smooth. Add mustard; cover and cook very slowly for 1 hour or until meat is tender. Add the undrained mushrooms, sauterne and sour cream. Serve over rice or noodles.

Serves 6.