|Prepared mustard||1⁄3 Cup (5.33 tbs)|
|Boneless sirloin steak||4 Pound (1 Steak)|
|Lard||1⁄4 Cup (4 tbs)|
|Onion||1 , minced|
|Beef stock||2 Cup (32 tbs)|
|Beef extract/1 beef bouillon cube||1⁄2 Teaspoon|
|Tomato paste||1 Teaspoon|
Spread mustard on all sides of meat.
Melt lard in a large, heavy skillet and saute onion.
Add meat and brown well on all sides.
Reduce heat and continue to cook until the meat is done.
Transfer to a warm platter and keep hot.
Remove fat from skillet.
Pour in stock to deglaze; add beef extract and tomato paste.
Mix butter and cornstarch and put into skillet juices.
Stir constantly over medium heat until sauce is slightly thicker.
Add salt and pepper.
Pour a little sauce over the meat.
Serve remaining sauce in a sauceboat.
Garnish meat with smothered mixed vegetables