Instructions: Heat butter or margarine and oil in a large skillet over medium heat. Add mushrooms; saute for 2 minutes. Remove the cooked mushrooms with a slotted spoon; set aside. Add onion to skillet; saute for 4 minutes, stirring once or twice. Remove cooked onions with a slotted spoon; set aside. In a plastic bag, combine flour, salt, pepper and Italian seasoning. Add beef and shake to coat. Shake the excess flour from beef; add to the fat remaining in skillet. Saute for 5 minutes, stirring frequently. Stir in cooked mushrooms, cooked onions, garlic, port, beef stock and wine; bring to boil. Reduce heat to low. Cover pan and simmer for 25 minutes. Serve with boiled new potatoes and a green vegetable.

Makes 4 servings.

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