3 tablespoons butter

1 tablespoon vegetable oil

1 clove garlic, minced or pressed

3/4 lb. fresh mushrooms, sliced

1/3 cup beef broth or water

1/3 cup dry red wine

1-1/2 teaspoons soy sauce

2 teaspoons Dijon-style mustard

1 teaspoon cornstarch

1/2 cup whipping cream

Chopped parsley (for garnish)

 

Brown the meat in 2 tablespoons of butter and the oil in a wide skillet.  Add garlic.  Remove to casserole with a cover when browned. 

 

Add remaining butter to skillet.  Saute the mushrooms and add to the meat in the casserole.  Cover.  Bake slowly, at 275 deg. for 1 hour, until meat is tender. 

 

Meanwhile, add broth, 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.  Excellent served with hot rice or noodles and a salad.

 

Serves 4.