1-1/4 pounds sirloin tips, cubed

2 tablespoons butter or margarine

1 tablespoon cooking oil

3 cups sliced fresh mushrooms

1 garlic clove, minced

1/2 cup beef broth

1/4 cup white wine vinegar

1-1/2 teaspoons soy sauce

2 teaspoons Dijon mustard

2 teaspoons cornstarch

1/2 cup whipping cream

Hot cooked noodles

Chopped fresh parsley, optional

In a large skillet, brown the meat in butter and oil; transfer to an ungreased 2-qt. baking dish. In the same skillet, saute mushrooms and garlic until mushrooms are tender, about 3 minutes. Pour mushrooms, garlic and drippings over meat. Cover and bake at 3000 for 2 hours or until meat is tender. In a skillet, combine the broth, vinegar and soy sauce; bring to a boil. Boil for 2 minutes; set aside. Combine mustard, cornstarch and cream; stir into broth mixture. Bring to a boil; boil for 2 minutes, stirring constantly. Drain juices from baking dish into broth mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Add beef mixture. Serve over noodles. Garnish with parsley if desired. Yield: 4 servings.