Subject: Campbell's Beef & Mushrooms Dijon
From: Unicorn (unicorn@indenial.com)
Date: Fri Jun 22 2001 - 07:33:46 EDT
Food for Thought:
We should consider every day lost on which we have not danced at least
once. And we should call every truth
false, which was not accompanied by at least one laugh. (Nietzsche)
Recipe of the Day:
Campbell's Cream of Mushroom Soup combines with beef, mushrooms, onion
and Dijon for a sumptuous skillet meal
ready in only 25 minutes.
Campbell's Beef & Mushrooms Dijon
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=221
Prep/Cook Time: 25 min.
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 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.
TIP: To make slicing easier, freeze beef 1 hour.
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
Dijon mustard
Vegetable oil
Sliced mushrooms
Medium onion
Kitchen Clip:
Save time by cooking rice ahead of time. Refrigerate for up to 3 days in
an airtight container, or freeze in
1-cup portions in airtight freezer-proof bags or containers for up to 3
months.
This archive was generated by hypermail 2b28 : Sun Jul 01 2001 - 00:00:01 EDT