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Dijon Mushroom Beef

 Dijon Mushroom Beef
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
4 ServingsPrep/Total Time: 20 min.


  • 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


  • 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: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon,

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Dijon Mushroom Beef (continued)

Wine (continued)
Merlot or Syrah.