Sirloin In Wine Sauce

• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground mustard
• 1 pound beef top sirloin steak, thinly sliced
• 2 tablespoons butter
• 1 can (10-1/2 ounces) condensed beef consomme, undiluted
• 1/2 cup dry red wine or beef broth
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 1/4 cup chopped green onions
• 1 teaspoon Worcestershire sauce
• Hot cooked linguine

1. In a large resealable plastic bag, combine flour and mustard. Add beef, a few pieces at a time, and shake to coat.
2. 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. Freeze option: Cool beef mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in beef reads 165u0b0, stirring occasionally and adding a little broth or water if necessary. Serve as directed.

flour, ground mustard, butter, condensed beef, red wine, mushrooms, green onions, worcestershire sauce, linguine

Taken from www.tasteofhome.com/recipes/sirloin-in-wine-sauce/ (may not work)