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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This is a very simple, tasty dish that makes a great company meal. Ingredients:
1 lb boneless beef top sirloin steak, about 3/4 to 1 inch thick |
1/2 teaspoon lawry's seasoned salt, without msg |
1/2 teaspoon garlic granules |
1/2 teaspoon fresh ground black pepper |
1/2 teaspoon lemon & herb seasoning |
3 tablespoons extra virgin olive oil, divided |
2 -3 cups thinly sliced cleaned mushrooms |
1 medium onion, sliced julienne,strips separated |
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted |
1/2 cup dry white wine or 1/2 cup water |
2 -4 tablespoons dijon mustard, according to your preference,but more is better |
4 cups hot cooked rice or 4 cups cooked wide egg noodles, as accompaniment use your favorite recipe |
2 tablespoons chopped fresh chives (to garnish) |
Directions:
1. Trim all excess external fat from the beef.
2. Slice crosswise into very thin slices about 2 long, and toss with seasoned salt, granulated garlic, pepper, and lemon-herb seasoning.
3. Add 1 Tbsp olive oil, toss again, and let sit at room temperature for 30 minutes.
4. Heat 1 Tbsp olive oil in a large skillet over medium-high heat.
5. Add beef in two batches, cooking each until beef is well browned, stirring often; set beef aside on a plate.
6. Add remaining 1 Tbsp olive oil to the same hot skillet, then add mushrooms and onions, and cook over medium heat until tender.
7. Add any juices which have drained from beef strips, undiluted mushroom soup, white wine, and mustard.
8. Heat to a boil, stirring constantly.
9. Return beef to the skillet, heat through, and sdjust seasonings to taste.
10. Serve over rice or noodles, garnished with chopped chives.
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