1 1/4 lb. sirloin, cubed 1"
1 clove garlic, minced or pressed
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

1. Coat skillet non-stick pan spray. Add garlic until pieces brown, remove to casserole with a cover.

2. Add 1/2 cup wine to skillet; saute the mushrooms and add to the meat (in a 1 quart covered casserole. Microcook wine and mushrooms on high 3 1/2-4 minutes, stirring each minute.

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

4. Add water or broth remaining 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. Serve over rice. Preparation 20 minutes. Cook time 1 hour. Oven temperature 275 degrees. Serves 4.