1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
2 lb. sirloin tip, trimmed and cut into 1 inch cubes
1/4 c. butter
1 lb. fresh mushrooms, rinsed and sliced
1 med. onion, chopped
1 tsp. lemon juice
1 can beef consomme, undiluted (10 1/2 oz.)
1/2 c. dry red wine
1 tbsp. parsley, minced
1 tsp. basil
1/4 tsp. dry mustard
1/4 tsp. ginger
Dash paprika
Dash garlic powder
Salt and pepper to taste
Hot buttered noodles

In brown paper bag, combine flour, salt and pepper; shake beef in bag until well coated. Set aside. In large kettle melt butter, add coated beef cubes and brown thoroughly on all sides; stirring frequently, about 15 minutes. Add mushrooms, onion and lemon juice; cook, stirring frequently, about 5 minutes. Add consomme, red wine, parsley, basil, mustard, ginger, paprika and garlic powder, and stir until well mixed. Add salt and pepper to taste. Cover and simmer over medium low heat about 1 1/2 hours, or until meat is tender. Serve over hot buttered noodles.