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Beef And Mushrooms Dijon




Source of Recipe


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1 pound boneless beef sirloin or top round steak, 3/4" thick
2 tablespoons vegetable oil, divided
2 cups sliced mushroom
1 medium onion, sliced
10 3/4 oz can condensed cream of mushroom soup
1/2 cup water
2 tablespoons Dijon mustard
4 cups hot cooked rice

Slice the beef into very thin strips. In a large skillet, over
medium-high heat, heat half the oil. Cook the beef in two batches
until browned, stirring often. Set the beef aside. Add the remaining
oil. Add the mushrooms and onion and cook over medium heat until
tender. Add the soup, water, and mustard. Heat to a boil. Return
the beef to the pan. Heat through. Serve over the hot rice.