1 1/4 lb. sirloin, 1 inch cubes
3 tablespoons butter
1 tablespoon vegetable oil
1 clove garlic, minced or pressed
3/4 lb. fresh mushrooms sliced
1/3 cup dry red wine
1/3 cup beef broth or water
1 1/2 teaspoon soy sauce
2 teaspoons dijon style mustard
1 teaspoon cornstarch
1/2 cup whipping cream
chopped parsley

In a wide skillet, brown meat in 2 tablespoons of the butter and the oil, and garlic. As the pieces brown, remove them to a casserole dish with a cover. Add remaining butter to the skillet and sauté the mushrooms, then add to meat. Cover and bake slowly at 275°F for 1 hour or until the meat is tender. Meanwhile add broth, wine, and soy sauce to the skillet. Boil, making sure to scrap up the browning at the bottom of the skillet. Let this reduce to a glaze and then blend in the mustard, cornstarch, and cream. Bring to boil until thick. Pour off the juices from in the meat/mushrooms into the sauce in the skillet whisking until smooth and thick. Add sauce to meat and top with chopped parsley. Serve.