Yield: 4 Servings
Measure | Ingredient |
---|---|
1 pounds | Sirloin tip |
2 tablespoons | Flour |
1 dash | Dry mustard |
2 tablespoons | Butter or margarine |
1 can | (2-oz) mushrooms; drained |
¼ cup | Green onions; chopped |
1 can | (10.5-oz) condensed consomme |
¼ cup | Dry white wine |
1 teaspoon | Worcestershire sauce |
\N \N | Chopped parsley |
Cut sirloin across the grain in slices about ⅛ inch thick. Sprinkle with flour and mustard. ln skillet, brown meat in butter. Add onions and mushrooms. Cook a few minutes longer. Stir in consomme, wine, Worcestershire sauce and simmer about 15 minutes or until sauce is of desired consistency; stir now and then. Garnish with parsley Makes 4 servings. Serve with cooked rice, if desired.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .