Yield: 4 Servings
|1 pounds||Sirloin tip|
|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, .