A tribute to my mom, Hazel Walters.

My mother was a great cook and one who did it her way, as you will see from the following recipe including her personal tips!

1 lb. fresh mushrooms (my mother used canned)

1/4 cup butter, divided

Meat tenderizer

1 tbl. vegetable oil

1  (3lb) sirloin tip, cut in 1-inch cubes (my mother used stew meat)

3/4 cup plus 1/3 cup beef broth, divided

3/4 cup red wine

2 tbls soy sauce

2 cloves garlic, minced (my mother used garlic powder)

1 onion, chopped

2 tbls cornstarch

1/2 (10 1/2- oz.) can cream of mushroom soup (my mother used the whole can)

Salt, to taste

1. Saute mushrooms in 2 tablespoons of butter and spoon into a (3-quart) ungreased casserole. Season meat with meat tenderizer.

2. Add remaining butter and oil to skillet. Add meat and just brown. Do not cook completely. Spoon over mushrooms.

3. Combine 3/4 cup broth, wine, soy sauce, garlic and onions. Add to skillet, scraping bottom often.

4. Blend cornstarch with remaining 1/3 cup of broth and stir into wine mixture. Cook, stirring constantly, until smooth and thick. Spoon over meat, stirring to blend.

5. Cover and bake at 275 degrees for 1 hour.

6. Add mushroom soup and season with salt, if needed. Serve over noodles or rice.