1 1/4 lbs. sirloin, cubed into 1 inch pieces
3 tbsp. butter
1 tbsp. oil
1 clove garlic, minced
3/4 lb. mushrooms, sliced
1/3 c. beef broth
1/3 c. dry red wine
1 1/2 tsp. soy sauce
2 tsp. Dijon mustard
1/2 c. whipping cream
1 tsp. cornstarch
Chopped parsley

In large skillet brown meat in 2 tablespoons butter and the oil. Add garlic. When meat is browned, remove to covered casserole. Add remaining butter and saute mushrooms. Remove and add to meat. Bake meat at 275 degrees (covered) for 1 hour.

Meanwhile, add broth, wine and soy sauce to pan. Boil until reduced to a glaze. Blend the mustard, cornstarch and cream. Add to pan and boil until thickened. Pour off juices from meat into sauce in pan. Boil, whisking until smooth and thick. Blend with meat and sprinkle with parsley.