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Dijon Mushroom Beef Recipe

Dijon Mushroom Beef Recipe

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
TOTAL TIME: Prep/Total Time: 20 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

  • 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.

Nutritional Facts

1 cup beef mixture (calculated without noodles) equals 261 calories, 9 g fat (3 g saturated fat), 50 mg cholesterol, 541 mg sodium, 16 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1 fat-free milk, 1/2 fat.

Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.