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 (opt.)
1 1/2 tsp. soy sauce
2 tsp. Dijon style mustard
1 tsp. cornstarch
1/2 c. whipping cream or low fat milk
Chopped parsley

To reduce fat and cholesterol.

Coat a wide skillet with non-stick pan spray. Brown the meat. Add the garlic. As pieces brown, remove to casserole with a cover. Add 1/4 cup wine to the skillet. Saute the mushrooms and add to the meat. Cover. Bake slowly at 275 degrees for 1 hour until meat is tender.

Meanwhile, add water or broth, remaining wine and soy sauce to the pan in which the meat was browned. Boil, stirring up the brownings until reduced to a glaze. Blend the mustard, cornstarch and cream. Add to the pan. Boil until thick. Pour off juices from meat into the sauce in the pan. Boil, whisking until smooth and thick. Blend with the meat. Sprinkle with parsley. Good served with hot rice with toasted almonds. Serves 4.