Ingredients
2 tablespoons all-purpose flour1/8 teaspoon ground mustard1 pound beef top sirloin steak, thinly sliced2 tablespoons butter1 can (10-1/2 ounces) condensed beef consomme, undiluted1/2 cup dry red wine or beef broth1 jar (4-1/2 ounces) sliced mushrooms, drained1/4 cup chopped green onions1 teaspoon Worcestershire sauceHot cooked linguine
Preparation
In a large resealable plastic bag, combine flour and mustard. Add beef, a few pieces at a time, and shake to coat.
In a large skillet, brown beef in butter. Add consomme and wine. Stir in the mushrooms, onions and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until sauce is thickened. Serve with linguine.
