Campbells Beef And Mushroom Dijon Food

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BEEF & MUSHROOM DIJON



Beef & Mushroom Dijon image

This Beef and Mushroom Dijon recipe includes only 6 ingredients and is conveniently started and completed in a skillet.

Yield 4

Number Of Ingredients 9

Vegetable oil cooking spray
2 cups 500 mL sliced mushrooms
1 medium onion, chopped
3/4 lb 340 g grilling steak
1 can CAMPBELL'S® Condensed Low Fat Cream of Mushroom Soup
1/4 cup 60 mL water
2 tbsp 30 mL Dijon-style mustard
4 cups 1 L hot cooked white rice, cooked without salt
Chopped fresh parsley

Steps:

  • Heat large non-stick skillet, lightly coated with cooking spray, at medium-high heat for 1 minute. Heat large non-stick skillet,lightly coated with cooking spray,at medium-high heat for 1 minute.
  • Add mushrooms and onion and cook until tender. Remove vegetables and set aside. Remove skillet from heat.
  • Spray skillet with cooking spray. Return to heat. Add beef cut into strips and cook until well browned, stirring often. Spray skillet with cooking spray. Return to heat. Add beef and cook until well browned,stirring often.
  • Stir soup, water, mustard and vegetables into skillet and cook until mixture is hot. Toss rice with parsley. Serve beef mixture with rice.

Nutrition Facts :

DIJON MUSHROOM BEEF



Dijon Mushroom Beef image

Coated in a mild Dijon mustard sauce, the beef strips and sliced mushrooms in this dish are delicious over noodles or rice. This was hit with my family when I served it with broccoli and fresh tomatoes. -Judith McGhan of Perry Hall, Maryland

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1/2 pound fresh mushrooms, sliced
1 medium onion, sliced
2 teaspoons olive oil
1 pound beef top sirloin steak, thinly sliced
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
3/4 cup fat-free milk
2 tablespoons Dijon mustard
Hot cooked yolk-free noodles, optional

Steps:

  • In a large nonstick skillet, saute mushrooms and onion in oil until tender. Remove and set aside. In the same skillet, cook beef until no longer pink. Add the soup, milk, mustard and mushroom mixture. Bring to a boil. Reduce heat; cook and stir until thickened. Serve with hot cooked noodles if desired.

Nutrition Facts : Calories 261 calories, Fat 9g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 541mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

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