Subject: Campbell's Beef & Mushrooms Dijon
From: Unicorn (unicorn@indenial.com)
Date: Wed Mar 13 2002 - 15:48:32 EST
Food for Thought:
Happiness is like jam. You can't spread even a little without getting
some on
yourself. (Anonymous)
Recipe of the Day:
Beef is at its best when Campbell's Cream of Mushroom Soup does the
cooking.
Here we add mushrooms, onion and Dijon mustard for a delectable meal
over rice.
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 inch 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 hr.
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 inch thick
Rice
Dijon mustard
Vegetable oil
Sliced mushrooms
Medium onion
Kitchen Clip:
Use an egg slicer to slice mushrooms. Or, easier yet, use packaged
sliced
mushrooms available in the produce section of your supermarket. Check
for
quality and freshness, making sure they are not wrinkled or discolored.
One
8-oz. package will provide the amount you need for this recipe.
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