DIJON MUSHROOM BEEF
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
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
CHICKEN MUSHROOM DIJON
This is a great easy recipe for last-minute guests or a busy weeknight when you want something a little special. You may want to double the sauce and serve it over rice.
Provided by DebbyJean
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Pour milk into a wide, shallow bowl. Spread flour into a separate wide, shallow bowl. Dip each chicken breast half into milk to coat; move to the dish with the flour and press chicken into flour to coat entirely.
- Heat oil in skillet over medium-high heat. Fry chicken in hot oil until golden brown, about 3 minutes per side. Remove chicken to a plate; drain fat from the skillet and return to medium-high heat.
- Melt butter in the skillet. Saute mushrooms in hot butter until softened, about 2 minutes. Pour white wine over the mushrooms. Stir gravy, half-and-half, and mustard with the mushrooms; season with salt and pepper. Bring the liquid to a simmer and cook for 2 minutes.
- Return chicken to the skillet and cook until the chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 485.8 calories, Carbohydrate 19.7 g, Cholesterol 106.1 mg, Fat 29.7 g, Fiber 1 g, Protein 33.1 g, SaturatedFat 10.4 g, Sodium 816.9 mg, Sugar 2.2 g
DIJON AND COGNAC BEEF STEW
This rich, comforting stew was brought to The Times by Regina Schrambling in 2001, in the dark days immediately following the attacks on the World Trade Center. The accompanying article was an ode to the therapeutic benefits of cooking and baking: "Whoever said cooking should be entered into with abandon or not at all had it wrong. Going into it when you have no hope is sometimes just what you need to get to a better place. Long before there were antidepressants, there was stew." This one, while complex in flavor, is not difficult to prepare, but it cannot be rushed. Make it when you have the time to indulge in the meditative qualities of chopping, sautéing, reducing, braising, waiting and tasting. You will be rewarded with an exceptionally flavorful dish that is just as satisfying to eat as it was to cook.
Provided by Regina Schrambling
Categories dinner, lunch, soups and stews, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Place salt pork in a Dutch oven over low heat, and cook until fat is rendered. Remove solid pieces with a slotted spoon, and discard. Raise heat, and add onion and shallots. Cook until softened but not browned, 10 to 15 minutes. Use a slotted spoon to transfer to a large bowl.
- If necessary, add 2 tablespoons butter to the pot to augment fat. Dust beef cubes with flour, and season with salt and pepper. Shake off excess flour, and place half the cubes in the pot. Cook over medium-high heat until well browned, almost crusty, on all sides, then transfer to a bowl with onions. Repeat with remaining beef.
- Add Cognac to the empty pot, and cook, stirring, until the bottom is deglazed and the crust comes loose. Add stock, Dijon mustard and 1 tablespoon Pommery mustard. Whisk to blend, then return meat and onion mixture to pot. Lower heat, partly cover, and simmer gently until meat is very tender, about 1 1/2 hours.
- Add carrots, and continue simmering for 30 minutes, or until slices are tender. As they cook, heat 2 tablespoons butter in a medium skillet over medium-high, and sauté mushrooms until browned.
- Stir mushrooms into stew along with remaining mustard and red wine. Simmer 5 minutes, then taste, and adjust seasoning. Serve hot.
Nutrition Facts : @context http, Calories 609, UnsaturatedFat 18 grams, Carbohydrate 19 grams, Fat 37 grams, Fiber 5 grams, Protein 40 grams, SaturatedFat 17 grams, Sodium 1167 milligrams, Sugar 7 grams, TransFat 1 gram
BEEF & MUSHROOM DIJON
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
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 SIRLOIN TIPS
I received this recipe years ago and have put it to excellent use ever since. This beef and mushroom dish is such a hit with our family it's become a tradition for birthdays and Christmas. - Janelle Lee, Appleton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts :
STEAK & MUSHROOMS IN BEEF-DIJON SAUCE
Yummy, simple, and a hearty meal for those rushed nights. Enjoy with your favorite bread and a green veggie, we like steamed broccoli.
Provided by CookbookCarrie
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta and drain, keep warm Spray skillet large enough for all of your ingredients with cooking spray, heat and add beef and garlic; cook about 4 minutes.
- Add mushrooms, broth and onions.
- Reduce heat; cover and cook 3 minutes.
- Uncover; cook an additional 2-3 minutes.
- In a small bowl combine flour and milk; blend until smooth.
- Add to skillet; cook, stirring constantly, 2 minutes or until sauce has slightly thickened.
- Stir in mustard until smooth.
- Serve over pasta.
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