22 Feb 2010
|Sirloin steak||1 1⁄2 Pound (3/4 Thick)|
|Salad oil||2 Tablespoon|
|Condensed consomme||10 1⁄2 Ounce (1 Can)|
|Burgundy/Other dry red wine||1⁄4 Cup (4 tbs)|
|Diagonally sliced green onion||1⁄2 Cup (8 tbs) (1 Inch Pieces)|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Dry mustard||1 Dash|
Freeze meat 1 hour to firm (makes slicing easier); slice into very thin strips.
In skillet, cook meat in oil until color changes (about 3 to 4 minutes); pour off fat.
Add remaining ingredients.
Cook, stirring until thickened.
Saucy Sirloin Recipe