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
Dijon Mushroom Beef
Dijon Mushroom Beef
Prep Time
5 min
Cook Time
15 min
Yield
4 servings
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
- 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.
Nutrition Facts
1 cup: 261 calories, 9g fat (3g saturated fat), 50mg cholesterol, 541mg sodium, 16g carbohydrate (7g sugars, 2g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1 fat-free milk, 1/2 fat.
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