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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Coated in a mild Dijon mustard sauce, the beef strips and sliced mushrooms in this dish are delicious over noodles or rice. This was hit with my family when I served it with broccoli and fresh tomatoes. Judith McGhan of Perry Hall, Maryland Ingredients:
1/2 pound fresh mushrooms, sliced |
1 medium onion, sliced |
2 teaspoons olive oil |
1 pound beef top sirloin steak, thinly sliced |
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted |
3/4 cup fat-free milk |
2 tablespoons dijon mustard |
hot cooked yolk-free noodles, optional |
Directions:
1. In a large nonstick skillet, saute mushrooms and onion in oil until tender. Remove and set aside. In the same skillet, cook beef until no longer pink. Add the soup, milk, mustard and mushroom mixture. Bring to a boil. Reduce heat; cook and stir until thickened. Serve with hot cooked noodles if desired. Yield: 4 servings.
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