Preparation Time: 20 minutes

Baking Time: 1 hour

Oven Temperature: 275 degrees

This savory, stew-like dish is elegant enough for company, and actually improves upon standing. If made ahead, reheat in a slow oven or in the microwave oven to serving temperature.

1 1/4 lb. sirloin, cubed 1 in.
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. 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. In a wide 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.

2. Add remaining butter to the skillet. Saute the mushrooms and add to the meat.

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

4. Meanwhile, add broth, 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.

Good served with hot rice, mixed with toasted almonds, Romaine salad, fruit compote for dessert.

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

FOR 2 SERVINGS It is not practical to cook half the ingredients. Make the full recipe and save half for another meal.

FOR 8 SERVINGS: Double the ingredients, using a 3 quart casserole.