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
- 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.
- 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.