A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Beef And Mushrooms Dijon
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- #12641
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
ingredients
1 pound boneless beef sirloin or top round steak, 3/4" thick
2 tablespoons vegetable oil, divided
2 cups sliced mushroom
1 medium onion, sliced
1 can (10.75 ounce size) condensed cream of mushroom soup
1/2 cup water
2 tablespoons Dijon mustard
4 cups hot cooked rice
directions
Slice the beef into very thin strips. In a large skillet, over medium-high heat, heat half the oil. Cook the beef in two batches until browned, stirring often.
Set the beef aside. Add the remaining oil. Add the mushrooms and onion and cook over medium heat until tender. Add the soup, water, and mustard. Heat to a boil.
Return the beef to the pan. Heat through. Serve over the hot rice.
added by
LRS979
nutrition data
655 calories, 29 grams fat, 62 grams carbohydrates, 33 grams protein per serving.
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reviews & comments
February 7, 2008
This was a real hit with everyone especially my son who tends to be on the picky side. If there is on thing I would change is that I would add the dijon mustard to the beef when it's being cooked to help tenderizing the meat. I think this would be equally good if served over noddles.
December 20, 2006
I made this last night and it was excellent. Definitely very quick, very easy and very simple...my favorite kind of recipe! The perfect main dish for a busy weeknight and it tastes wonderful over a bed of hot white rice.
September 5, 2006
Tried this today for dinner. Loved it! Quick and easy to prepare. This recipe is a keeper!