Creamy Beef And Mushroom Dijon Food

CREAMY BEEF AND MUSHROOM STROGANOFF

Steps:

• Boil the pasta in a large pot of boiling salted water according to packet instructions until al dente. Remove; strain and set aside.
• While pasta is boiling, melt 2 tablespoons of butter in a large non-stick frying pan over medium heat. Sear the steak in single layer batches until browned; transfer to a separate plate and set aside until all batches are done.
• Melt the remaining butter in the pan; add the onions and sauté until transparent, then add the garlic and fry until just fragrant (about 30 seconds). Add the mushrooms and cook until the mushrooms are tender and cooked through (about 4 minutes). Mix in the mustard and paprika.
• Add the wine and cook for about 3 minutes while stirring occasionally to mix all of the flavours through, deglazing the pan while scraping any browned bits off the bottom of the pan with your spoon. Allow wine to reduce down to about half the amount (about 3 minutes).
• While wine is reducing down, grab a small jug and whisk together the beef broth (or stock), flour and Worcestershire sauce until smooth. Pour the beef broth mixture into the pan, mix well and bring to a simmer for about 5 minutes, stirring occasionally until the sauce begins to thicken.
• Return the beef and any juices from the plate to the pan and season with any extra salt and pepper (if desired). Reduce heat down to low and mix in sour cream. Heat until hot (do not boil).
• Add the pasta or noodles into the pan and garnish with parsley.

CREAMY BEEF AND MUSHROOM DIJON

Steps:

• Heat oil in a large skillet; brown the beef strips, then remove to a plate.
• Add in the onions and mushrooms until the mushrooms loose their moisture and the onions are tender, adding in the garlic the last couple of minutes of cooking, stirring often.
• Add in the soup, cream and Dijon mustard; bring to a simmer, stirring with a wooden spoon scraping up any browned bits from the bottom of the pan.
• Return the beef back to the skillet; season the sauce with salt and pepper, heat though, stirring occasionally.
• Serve over cooked rice or hot cooked egg noodles.

DIJON SIRLOIN TIPS

Steps:

• In a large skillet, brown meat in butter and oil; transfer to a 2-qt. baking dish. In the same skillet, saute mushrooms until tender, about 3 minutes. Add garlic; cook 1 minute longer. Pour mushroom mixture and drippings over meat. Cover and bake at 325° for 1 hour or until beef is tender., In the same skillet, combine the broth, vinegar and soy sauce; bring to a boil. Boil for 2 minutes; set aside. Combine the mustard cornstarch and cream; stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain juices from baking dish into broth mixture. Cook over medium heat until thickened and bubbly, stirring constantly. Add beef mixture. Serve with noodles. Garnish with parsley if desired.

DIJON MUSHROOM BEEF

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.

BEEF AND MUSHROOMS DIJON

Steps:

• Trim all excess external fat from the beef.
• Slice crosswise into very thin slices about 2" long, and toss with seasoned salt, granulated garlic, pepper, and lemon-herb seasoning.
• Add 1 Tbsp olive oil, toss again, and let sit at room temperature for 30 minutes.
• Heat 1 Tbsp olive oil in a large skillet over medium-high heat.
• Add beef in two batches, cooking each until beef is well browned, stirring often; set beef aside on a plate.
• Add remaining 1 Tbsp olive oil to the same hot skillet, then add mushrooms and onions, and cook over medium heat until tender.
• Add any juices which have drained from beef strips, undiluted mushroom soup, white wine, and mustard.
• Heat to a boil, stirring constantly.
• Return beef to the skillet, heat through, and sdjust seasonings to taste.
• Serve over rice or noodles, garnished with chopped chives.

BEEF & MUSHROOM DIJON

Steps:

• Slice beef into very thin strips.
• Spray nonstick skillet with vegetable cooking spray and heat 1 minute Add mushrooms and onion and cook until tender. Remove vegetables. Remove skillet from heat.
• Spray skillet with vegetable cooking spray. Add beef and cook until browned and juices evaporate, stirring often.
• Add soup, water, mustard and vegetables and heat through. Toss rice with parsley, if desired. Serve beef over rice.
• TIP: To make slicing easier, freeze beef 1 hours.

BEEF AND MUSHROOMS DIJON

Steps:

• Trim all excess external fat from the beef.
• Slice crosswise into very thin slices.
• Toss beef with seasoned salt, granulated garlic, pepper, and lemon-herb seasoning.
• Add 1 Tbsp olive oil, toss again, and let sit for 10 minutes.
• Heat 1 Tbsp olive oil in a large skillet over medium-high heat.
• Add beef in two batches, cooking each until beef is well browned, stirring often; set beef aside on a plate.
• Add remaining 1 Tbsp olive oil to hot skillet, then add mushrooms and onions.
• Cook over high heat until onions are tender and mushroomes have given up their moisture, and the moisture has evaporated.
• Add any juices which have drained from beef strips, mushroom soup, wine, mustard, and balsamic vinegar.
• Heat to a boil, stirring constantly.
• Return beef to the skillet and heat through.
• Serve over rice or noodles, garnished with chopped chives.