Campbell's(R) Beef & Mushroom Dijon

Goodness! Supper tonight is hearty, satisfying, and good-for-you!

Campbell's(R) Beef & Mushroom Dijon
from Campbell's Kitchen

Prep/Cook Time: 25 min.

3/4 lb. boneless beef sirloin steak, 3/4" thick
Vegetable cooking spray
2 cups sliced mushrooms
1 medium onion, chopped
1 can (10 3/4 oz.) Campbell's(R) Cream of Mushroom Soup OR 98% Fat
Free Cream of Mushroom Soup OR Campbell's(R) Healthy Request(R) Cream
of Mushroom Soup
1/4 cup water
2 tbsp. Dijon-style mustard
4 cups hot cooked rice, cooked without salt
Chopped fresh parsley (optional)

Directions:
SLICE beef into very thin strips.
SPRAY nonstick skillet with vegetable cooking spray and heat 1 min.
Add mushrooms and onion and cook until tender. Remove vegetables.
Remove skillet from heat.
SPRAY skillet with vegetable cooking spray. Add beef and cook until
browned and juices evaporate, stirring often.
ADD soup, water, mustard and vegetables and heat through. Toss rice
with parsley, if desired. Serve beef over rice. Serves 4.
To make slicing easier, freeze beef 1 hr.

Nutrition Information:
With Campbell's(R) Cream of Mushroom Soup: Nutritional Values Per
Serving: Calories 392, Total Fat 9g, Saturated Fat 3g, Cholesterol
47mg, Sodium 665mg, Total Carbohydrate 54g, Dietary Fiber 2g, Protein
22g, Vitamin A 0%DV, Vitamin C 4%DV, Calcium 3%DV, Iron 14%DV
With Campbell's(R) 98% Fat Free Cream of Mushroom Soup: Nutritional
Values Per Serving: Calories 373, Total Fat 7g, Saturated Fat 2g,
Cholesterol 47mg, Sodium 683mg, Total Carbohydrate 54g, Dietary Fiber
2g, Protein 22g, Vitamin A 0%DV, Vitamin C 4%DV, Calcium 3%DV, Iron
14%DV
With Campbell's(R) Healthy Request Cream of Mushroom Soup: Nutritional
Values Per Serving: Calories 373, Total Fat 6g, Saturated Fat 2g,
Cholesterol 47mg, Sodium 413mg, Total Carbohydrate 55g, Dietary Fiber
2g, Protein 22g, Vitamin A 0%DV, Vitamin C 4%DV, Calcium 10%DV, Iron
14%DV

Kitchen Clip:
We eat first with our eyes. A garnish, like fresh parsley or diced red
bell pepper, makes this dish eye-appealing.
Received on Thu Apr 14 18:38:33 2005