Subject: Beef & Mushroom Dijon
From: Unicorn (unicorn@indenial.com)
Date: Wed Jan 15 2003 - 15:55:59 EST
Campbell's Cream of Mushroom Soup brings out the best in beef. In this
recipe we add mushrooms, onion and Dijon mustard for a delectable
one-skillet dish your family will love.
Beef & Mushroom Dijon
from Campbell's Kitchen
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(R) Cream of Mushroom OR 98% Fat Free Cream
of Mushroom Soup
1/2 cup water
2 tbsp. Dijon mustard
Hot cooked rice
Directions:
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.
To make slicing easier, freeze beef 1 hr.
Kitchen Clip:
Sliced mushrooms are as prevalent as whole mushrooms in today's
supermarket produce aisles, and, happily, they usually cost no more than
whole. When purchasing, check for quality and freshness, making sure the
mushrooms are not wrinkled or discolored. One 8-oz. package will provide
the amount you need for this recipe.
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