This savory, stewlike dish is a good source of vitamin B12 and can be made ahead of time, just reheat in a slow oven to serving temperature. Not only can you serve this dish on egg noodles, but also on cooked rice with toasted almonds on top. All you’ll need is a side salad and a glass of your favorite red wine. Serves 4 Total Time: 1 hour 20 minutes
1 1/2 lbs sirloin, cut into 1” cubes
1 clove garlic, minced
3/4 lb mushrooms, sliced
1/2 cup beef broth or water
1/2 cup dry red wine
1 1/2 teaspoons soy sauce
2 teaspoons Dijon mustard
1 teaspoon cornstarch
1/2 cup heavy cream or low-fat milk
Chopped parsley to garnish
Preheat oven to 275F. Coat a large skillet with nonstick cooking spray, on medium/high heat brown the meat. Add the garlic and cook an additional 2-3 minutes. Transfer to a casserole dish with a lid.
Add half the wine to the skillet, sauté the mushrooms then add them to the meat. Cover and bake for 1 hour or until the meat is tender. While that is cooking, add the broth or water to the same skillet, remaining wine and soy sauce bring to boil stirring up all the brown bits on the bottom of the skillet. Blend in the mustard, cornstarch and cream, boil until it thickens. Pour off juices from the meat into the skillet. Boil, whisk together until thick. Pour into casserole dish with meat and mushrooms and sprinkle with parsley. Yum Yum!