Ingredients for Beef Mushroom Dijon
- 1 pound Boneless Beef Top Sirloin Steak
- Vegetable Oil Cooking Spray, as needed
- 8 ounces Sliced cremini Mushrooms
- 1/2 cup thinly sliced yellow Onion
- 10.75 ounces Campbell's Cream Of Mushroom Soup
- 1/2 cup Water
- 2 tablespoons Dijon Style Mustard
- Cooked Rice (from 1 cup uncooked rice)
- 1 tablespoon fresh parsley, chopped, plus additional for garnish (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
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How to Make Beef Mushroom Dijon
- Slice 1 pound beef sirloin into very thin strips (about 1/8 inch thick).
- Spray a large nonstick skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add 8 ounces sliced cremini mushrooms and 1/2 cup thinly sliced yellow onion. Cook until tender, about 5-7 minutes, stirring occasionally.
- Remove the cooked mushrooms and onions from the skillet and set aside.
- Wipe the skillet clean with a paper towel.
- Spray the skillet again with vegetable cooking spray. Add the beef strips and cook, stirring frequently, until browned and the juices have evaporated, about 5-7 minutes.
- Stir in 10.75 ounces Campbell's Cream of Mushroom soup, 1/2 cup water, 2 tablespoons Dijon mustard, and the cooked mushrooms and onions.
- Bring to a simmer and cook until heated through, about 2-3 minutes.
- While the beef simmers, cook 1 cup of rice according to package directions. Toss cooked rice with 1 tablespoon chopped fresh parsley, if desired.
- Serve the beef mushroom Dijon over the prepared rice. Garnish with extra parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
11g
Fat
33g
Carbs
20g
