Beef & Mushroom Dijon

Here's a classic combination of beef and mushrooms simmered in a creamy
Dijon-gilded sauce. Served over rice, this special dinner is suitable
for any occasion.

Beef & Mushroom Dijon
from Campbell's Kitchen

Prep Time: 10 min.
Cook Time: 25 min.

Vegetable cooking spray
2 cups sliced mushrooms (about 6 ounces)
1 medium onion, chopped (about 1/2 cup)
1 boneless beef sirloin steak, 3/4-inch thick (about 3/4 pound), cut
into strips
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
(Regular, 98% Fat Free *or* Healthy Request®)
1/2 cup water
2 tablespoons Dijon-style mustard
1 cup regular long-grain white rice, prepared according to package
directions without salt (about 3 cups)
Chopped fresh parsley (optional)

1. Spray a 10-inch skillet with the cooking spray and heat over medium
heat for 1 minute. Add the mushrooms and onion and cook until they're
tender. Remove the vegetables from the skillet. Remove the skillet from
the heat.

2. Spray the skillet with the cooking spray and heat over medium-high
heat for 1 minute. Add the beef and cook until it's well browned,
stirring often. Pour off any fat.

3. Stir the soup, water, mustard and vegetables in the skillet and cook
until the mixture is hot and bubbling. Toss the rice with the parsley,
if desired. Serve the beef mixture with the rice.

/Ingredient Note:/ To make slicing easier, freeze the beef for 1 hour.
Makes: 4 servings (about 2 cups each).

Kitchen Clip
                              Don't be afraid to try a variety of mushrooms for this recipe -
crimini (baby portobellos) or shiitake are both spectacular and can
usually be found in most produce aisles.
Received on Tue Dec 21 14:02:24 2010