Beef & Mushroom Dijon

Dijon mustard gives this rich and luscious dish just enough bite to make
it distinctive, different, and oh, so delicious.

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 tbsp. Dijon-style mustard
4 cups hot cooked rice, cooked without salt
Chopped fresh parsley (optional)

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.

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.

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.

/Tip*:*/ To make slicing easier, freeze the beef for 1 hour.

Serves 4.

Kitchen Clip
                              If beef isn't on the menu, try using slices of chicken breast.
It cooks just as fast and really takes to Dijon.
Received on Fri Jan 8 00:30:48 2010