Sauce mushrooms in 2 tbs butter until lightly browned; spoon into a 3-quart casserole. Add remaining butter and salad oil to skillet; add meat, and brown on all sides. Spoon over mushrooms.
Combine 3/4 cup bouillon, wine, garlic, and onion; add to skillet, scraping bottom to Salvage all particles.
Blend cornstarch with 1/3 cup bouillon; Stir into wine mixture. Cook, stirring constantly, until smooth and thickened. Spoon over meat, stirring gently to mix. Cover and bake at 275F for 1 hour. Add mushroom soup, stirring until smooth. Add salt to taste. Bake 10 to 15 minutes longer. Serve over rice.
Yield: 8 servings.
Jambalaya, Rice Dressing, Rice Dishes
Cajun Country -- New Iberia, Louisiana