Beef and Mushroom Dijon

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Saucy beef sirloin steaks simmer in a creamy onion and mushroom sauce in this Campbell's recipe. If, like me, you can't eat red meat substitute ground chicken or turkey. Perfect over rice.
3/4 lbs boneless beef sirloin steak, 3/4 in thick*
Vegetable cooking spray
2 cups sliced mushrooms
1 medium onion, chopped
1 (10.7z oz) can cream of mushroom soup
1/4 cup water
2 Tbsps Dijon mustard
4 cups hot cooked rice, without salt
Chopped fresh parsley (optional)
1. Slice beef into very thin strips.
2. Spray nonstick skillet with cooking spray and heat 1 minute. Add mushrooms and onion and cook until tender. Remove vegetables. Remove skillet from heat.
3. Spray skillet with cooking spray. Add beef and cook until browned and juices evaporate, stirring often.
4. Add soup, water, mustard and vegetables and heat through. Toss rice with parsley, if desired. Serve beef over rice.
*To make slicing easier, freeze beef 1 hour.

Yield: 4 servings

Calories: 391
Total Fat: 8g
Fiber: 3g
Sodium: 752mg
Dish   Main DishCooking Method   Sauteed
Main Ingredient   BeefCooking Time   15 to 30 minutes

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