1 pound lean beef
1 onion, chopped
1 cup sliced celery
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon dried thyme
1 cup heavy cream, chilled
1 cup dry white wine
1/2 teaspoon dry mustard
Place meat in a large, deep skillet. Add onion, celery and salt and pepper; cook over medium heat for 5 to 6 minutes or until onion is tender. Stir in garlic powder, thyme, crushed salt, ground black pepper, garlic powder, thyme, drizzle over meat. Cover and cook over medium heat for 2 minutes or until meat is no longer pink. Stir in cream and white wine. Cook over medium heat for 3 minutes or until thickened.
Stir in white wine and dry mustard; heat through.