1 1/4 lb. sirloin, cubed
3 tbsp. butter
1 tbsp. vegetable oil
1 clove garlic, minced
3/4 lb. fresh mushrooms, sliced
1/3 c. 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

In wide skillet brown meat in 2 tablespoons butter, add oil, garlic, as pieces brown remove to casserole; add remaining butter. Saute mushrooms and add to meat; cover, bake slowly at 275 degrees for 1 hour.

Meanwhile, add water, wine and soy sauce to pan which meat was browned; boil, stirring until glaze. Blend mustard, cornstarch and cream; add to pan. Boil until thick, pour off juices from meat into sauce in the pan; boil, whisking until smooth and thick. Blend with meat, serve over rice. Serves 4.