This recipe is very close to beef stroganoff that requires sour cream instead of whipping cream.
I usually make a double batch
1 1/4 pounds sirloin cut into 1/2″ cubes
3 T butter
1 T veg oil
1 clove garlic, minced or pressed
3/4 lb fresh mushrooms, sliced
1/3 C beef broth or water
1/3 C dry red wine
1 1/2 t soy sauce
2 t dijon style mustard
1 t cornstarch
1/2 C whipping cream
Brown the meat in 2 T of the butter and oil and the garlic. When done, remove to covered casserole in preheated 275° oven.
With remaining butter, cook mushrooms until soft. Add to meat and cook for 1 hour.
Meanwhile, add broth, wine, and soy sauce to pan. Stir up brownings until reduced to a glaze. Blend the mustard, cornstarch and cream and add to pan. Boil until thick and smooth. blend with meat until heated through.
Serve with egg noodles
I add cornstarch as needed to make thick sauce. 1/4 C with 1/4 C water will thicken nicely.
I normally use an entire blue container of mushroom per 1 1/2 pound of sirloin.
If the meat is cooked longer, it will be more tender. A different cut of meat will require longer cooking time.
I have been known to use canned mushroom; pieces, stems, and buttons; added to meat with juice during its cooking time, then drain, using the broth as the beef broth for the thickener.
I have since modified this recipe. I brown the sirloin in butter, oil and garlic. When browned, I cook the meat in a covered pan for 2 hours on the stove, using the wine, and some water to braise the beef with. Mushrooms and juice from their cans add to the flavor.
Then drain, using above ingredients for the thickening sauce.
I use a 12″ cast iron skillet to brown the meat. I cook it down until the pan is nearly dry, and some of the meat has a slight char on it. Then I add it to the canned mushrooms, wine, and enough water to cover.