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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


  • 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


  • 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: 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.

Reviews for Dijon Mushroom Beef

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Reviewed Sep. 6, 2015

"Pretty good. I would definitely make again, but I feel like it was lacking a little in the flavor department. Maybe just needs some additional seasonings."

Reviewed Jan. 18, 2012

"It's healthy, it's quick, and it tastes excellent. What's not to love about this recipe?"

Reviewed Dec. 16, 2010

"Turned out great! I was unsure what a dijon sauce would be like ~ but it was very tasty! My DH is a hunter so I did substitute venison chops for the beef and it turned out to be a clever disguise for the venison! :) I forgot to pick up the fresh mushrooms at the store so I skipped sauteing them w/ the onion and just sauteed the venison w/ the onion and added canned mushrooms later. Overall great! We ate it w/ steamed frozen asparagus. A winner!"

Reviewed Jan. 4, 2010

"I made this and left out the onions and it was excellent!"

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