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1 1/2 pounds sirloin tips, cubed

2 tablespoons butter

1 tablespoon vegetable oil

1/2 pound fresh mushrooms, sliced

2 garlic cloves, finely minced

2 teaspoons Dijon-style mustard

2 teaspoons cornstarch

2/3 cup heavy cream

2/3 cup beef broth

1/4 cup white wine vinegar

1 tablespoon soy sauce

2 teaspoons dried parsley

Hot cooked, buttered noodles

1. In a large skillet, brown meat in butter and oil; transfer to a 2-quart baking dish.
2. In the same skillet, saute mushrooms and garlic until mushrooms are tender, about 3 minutes. Pour mushrooms and liquid over meat. Cover and bake at 300*F (150*C) for 2 hours or until meat is tender.
3. In small bowl, combine mustard, cornstarch and cream; set aside.
4. In skillet, combine broth, vinegar, soy sauce and parsley; bring to a boil. Boil for 2 minutes; stir in mustard/cream mixture, bring to a boil and cook 2 minutes, stirring constantly. Drain juices from the baking dish into broth mixture. Cook over medium heat, stirring constantly until thickened and bubbly. Add beef mixture and combine well.
5. Serve over hot buttered noodles.

Makes 4 to 6 servings.