Instructions: Brown the meat in 1 tablespoon margarine and oil. Add garlic. Remove browned pieces to casserole with lid. Saute mushrooms in remaining margarine. Add to meat. Cover. Bake at 300 for 45-50 minutes until meat is tender. Meanwhile add broth, water and soy sauce to meat drippings. Boil, stirring up the browning until reduced to a glaze. Blend the mustard, cornstarch and cream. Add to the pan. Boil until thick. Pour off juices from meat into the sauce in the pan. Boil, whisking until smooth and thick. Blend with the meat. Sprinkle with parsley.

Serve with hot rice mixed with toasted almonds.

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