1 1/4 lb. sirloin, cubed 1-inch
3 tbsp. butter
1 tbsp. vegetable oil
1 clove garlic, minced or pressed
3/4 lb. fresh mushrooms, sliced
1/3 c. beef broth or water
1/3 c. cooking wine
1 1/2 tsp. soy sauce
2 tsp. dijon-style mustard
1 tsp. cornstarch
1/2 c. whipping cream
Chopped parsley

In a large skillet, brown the meat in 2 tablespoons of the butter and the oil. Add the garlic. As pieces brown, remove to casserole with a cover. Add remaining butter to the skillet. Saute the mushrooms and add to the meat.

Cover. Bake slowly, at 275 degrees for 1 hour, until meat is tender. Meanwhile, add broth, wine and soy sauce to the pan in which the meat was browned. Boil, stirring up the brownings until reduced to a glaze.

Blend the mustard, cornstarch and cream. Add to the pan. Boil until thick. Pour off juices from meat into the sauce in the pan. Boil, whisking until smooth and thick. Blend with the meat. Sprinkle with parsley.