Beef and Mushroom Dijon
This is a Campbell's recipe that I've adjusted. The mustard makes the dish and gives it a very yummy unique flavor! This is one of my daughter, Aimee's, favorites only she doubles or triples the mustard.
Recipe:
1 Tbs butter
2 C thick-sliced mushrooms
1 medium sweet or yellow onion, sliced
3/4 lb beef steak, cut into strips
1 recipe cream of mushroom soup
1/2 C water or milk
3-4 Tbs Dijon-style mustard or yellow
3 C hot cooked rice
Chopped fresh parsley (optional)
Saute mushrooms and onion in the butter over medium heat until tender. Drain if there's a lot of juice and remove from pan. Add beef to the pan with a splash of oil and cook until browned, stirring often. Drain juice. Add the soup, water, mustard, and vegetables to the pan with the beef and cook until the mixture is hot and bubbling. Toss the rice with the parsley. Serve together.
Recipe:
1 Tbs butter
2 C thick-sliced mushrooms
1 medium sweet or yellow onion, sliced
3/4 lb beef steak, cut into strips
1 recipe cream of mushroom soup
1/2 C water or milk
3-4 Tbs Dijon-style mustard or yellow
3 C hot cooked rice
Chopped fresh parsley (optional)
Saute mushrooms and onion in the butter over medium heat until tender. Drain if there's a lot of juice and remove from pan. Add beef to the pan with a splash of oil and cook until browned, stirring often. Drain juice. Add the soup, water, mustard, and vegetables to the pan with the beef and cook until the mixture is hot and bubbling. Toss the rice with the parsley. Serve together.
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