Ingredients:
1/2 cup all-purpose flour
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 tablespoon mustard powder
2 lbs sirloin steaks
3 tablespoons vegetable oil
2 cups sliced mushrooms
1 onions, peeled and sliced
1 cup red wine
1/4 cup packed brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1 (19 ounce) cans tomatoes, undrained
Directions:
Preheat oven to 325F degrees.
In a small dish, combine flour, salt, pepper and dry mustard; transfer to a plastic bag.
Cut steak into strips, larger than for stir fry, and place in a large bowl; pour just enough of the red wine onto meat to moisten; reserve remaining wine.
In a large skillet over medium-high heat, heat oil.
Shake steak strips in flour mixture, then brown floured meat in hot oil; place browned strips in a large casserole dish; you may need more oil to brown all your beef.
When done, pour any meat juice/red wine left in bowl steak was in onto browned meat.
Add remaining ingredients, including reserved red wine, to casserole and stir to combine.
Cover tightly and bake for 1-1/2 to 2 hours, or until steak is tender.
Servings: 6-8
Time preparation: 20 min.
Time total: 110 min.