2 1/2 to 3 lb. beef sirloin, cut into strips
Salt and pepper, to taste
1 stick of butter
4-6 green onions, white part only, chopped
5 tbsp. flour
1 beef bouillon cube, dissolved in 1 c. 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 beef. Cut beef into 2 inch strips. Salt and pepper the strips. Heat butter in Dutch oven and brown the beef. Set meat aside and cook onions until transparent. Set aside. Add flour to drippings and mix well. Return meat and onions to Dutch oven. Add bouillon cube, water and beef consomme. Stir until smooth. Add mustard. Cover and cook slowly for 1 hour or until meat is tender. Add undrained mushrooms, wine and sour cream. Serve over rice or noodles. Serves 6.