Subject: Campbell's Beef & Mushroom Dijon
From: Unicorn (unicorn@indenial.com)
Date: Wed Apr 12 2000 - 19:27:31 EDT
Food for Thought:
A torn jacket is soon mended, but hard words bruise the heart of a
child. (Longfellow, "Table Talk")
Recipe of the Day:
Campbell's Cream of Mushroom Soup couples the taste of special occasion
with the ease of everyday
cooking in a one-skillet dish your family will love.
Campbell's Beef & Mushroom Dijon
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=221
Prep/Cook Time: 25 minutes
1 lb. boneless beef sirloin or top round steak, 3/4" thick
2 tbsp. vegetable oil
2 cups sliced mushrooms
1 medium onion, sliced
1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream
of Mushroom Soup
1/2 cup water
2 tbsp. Dijon-style mustard
Hot cooked rice
SLICE beef into very thin strips.
HEAT 1 tbsp. oil in skillet. Add beef and cook until browned, stirring
often. Remove beef.
ADD remaining oil. Add mushrooms and onion and cook until tender.
ADD soup, water and mustard. Heat to a boil. Return beef to pan and heat
through. Serve over rice.
Serves 4.
Shopping List:
1 can (10 3/4 oz.) Campbell's Cream of Mushroom or 98% Fat Free Cream of
Mushroom Soup
1 lb. boneless beef sirloin or top round steak, 3/4" thick
Rice
Vegetable oil
Dijon-style mustard
Sliced mushrooms
Medium onion
Kitchen Clip:
For easier slicing, place beef in the freezer for 45 to 60 minutes until
it is partially frozen, then
cut it into thin strips.
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