1 lb. sirloin tip or round steak
2 tbsp. flour
Dash of dry mustard
2 tbsp. butter
1/4 c. chopped onions
1 (2 oz.) can drained mushrooms
1 can beef consomme
1/4 c. dry red wine
1 tsp. Worcestershire sauce
Chopped parsley

Cut steak across grain in 1/8 inch thick cubes. Roll in flour with mustard. Brown in butter. Add onions, mushrooms, and cook 5 minutes. Stir in consomme, wine and wine sauce. Simmer 30 minutes, garnish with parsley. Serve over cooked rice.