1 1/4 lbs. sirloin, cubed 1 inch
3 tbsp. butter
1 tbsp. vegetable oil
1 clove garlic, minced
3/4 lb. fresh mushrooms, sliced
1/3 c. beef broth or 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
Chopped parsley

In a wide skillet brown the meat in 2 tablespoons of butter and the oil add the garlic as pieces brown. Remove to casserole with a cover. Add remaining butter to the skillet, saute the mushrooms and add to the meat. Cover. Bake slowly at 275 degrees for 1 hour until meat is tender.