1 1/4 lbs. sirloin, 1" cubes
1 clove garlic, minced
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

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

Add 1/4 cup wine to skillet. Saute the mushrooms and add to meat. Cover, bake slowly at 275 degrees for 1 hour or until meat is tender.

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

Boil, stirring 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 saucepan. Boil, whisking until smooth and thick. Blend with meat. Sprinkle with parsley. Low fat milk can be used instead of cream.