Sirloin in Wine Sauce with Linguine

This recipe is with Sirloin Steak made Italian style, served with linguine and serves four.

2 tablespoons all-purpose flour

1/8 teaspoon ground mustard

1 pound beef Top Sirloin Steak, thinly sliced

2 tablespoons butter

1 can (10.5 ounces) condensed beef consomme, undiluted

1/2-cup dry red wine or beef broth

1 jar (4.5 ounces) sliced mushrooms, drained

¼ cup chopped green onions

1 teaspoon Worcestershire sauce

Cooked linguine

1. In large resealable plastic bag, combine flour and mustard. Add beef, a few pieces at at time, and shake to coat. In large skillet, brown beef in butter.
2. Add consomme and wine. Stir in mushrooms, onions and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until sauce is thickened. Serve with linguine. Side dish suggestion: Pan-Fried Asparagus. If you are going to serve with dinner rolls, I suggest Stone Baked Artisan French Dinner Rolls by Pepperidge Farm. Quality is excellent for frozen rolls, costing $4 for eight dinner rolls.