| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Sirloin tip |
| 2 |
tb |
Flour |
| 1 |
ds |
Dry mustard |
| 2 |
tb |
Butter or margarine |
| 1 |
cn |
(2-oz) mushrooms; drained |
| 1/4 |
c |
Green onions; chopped |
| 1 |
cn |
(10.5-oz) condensed consomme |
| 1/4 |
c |
Dry white wine |
| 1 |
ts |
Worcestershire sauce |
|
|
Chopped parsley |
INSTRUCTIONS
Cut sirloin across the grain in slices about 1/8 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,
http://www.erols.com/hosey.
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