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Cut sirloin across the grain in slices about 1/8 inch thick. Sprinkle with flour and mustard. In a skillet, brown meat in butter. Add onions and mushrooms. Cook a few minutes longer. Stir in consommé, 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 Glens MM Recipe Archive, http://www.erols.com/hosey. |
