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Beef & Mushroom Dijon

Sirloin steak is sautéed until just done, then simmered with a mixture of onions and mushrooms and a creamy Dijon-mushroom sauce made with Campbell's® Condensed Cream of Mushroom Soup.

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Vegetable cooking spray

2 cups sliced mushrooms  (about 6 ounces)

1 medium onion, chopped (about 1/2 cup)

1 boneless beef sirloin steak, 3/4-inch thick (about 3/4 pound), cut into strips

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup  (Regular, 98% Fat Free or Healthy Request®)

1/2 cup water

2 tablespoons Dijon-style mustard

4 cups hot cooked rice, cooked without salt

Chopped fresh parsley (optional)

  • Spray a 10-inch skillet with the cooking spray and heat over medium heat for 1 minute. Add the mushrooms and onion and cook until they're tender. Remove the vegetables from the skillet.  Remove the skillet from the heat.
  • Spray the skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the beef and cook until it's well browned, stirring often.  Pour off any fat.
  • Stir the soup, water, mustard and vegetables in the skillet and cook until the mixture is hot and bubbling. Toss the rice with the parsley, if desired. Serve the beef mixture with the rice.

RECIPE TIPS

  • Tip: To make slicing easier, freeze the beef for 1 hour.

Ratings & Reviews

(44) Average rating from 44 members

  • Submitted by: Cara K.

    Date: 10/25/2009

    I needed a very quick meal ready to eat several hours later, but I had minimal prep time. I used all the ingredients but substituted round steak, which I cut in very thin slices. I mixed all the ingredients together (uncooked). I put leftover wild rice in bottom of casserole and poured the mixture over. I placed the covered dish in the oven and set oven to come on three hours later at 350F for 60 minutes. It was delicious.

  • Submitted by: nicole h.

    Date: 10/10/2009

    Fabulous meal! I used New York strip steak that was reduced at my supermarket, cutting it on the bias. In making the rice, I use beef broth to make it, instead of plain water.

  • Submitted by: Holly F.

    Date: 10/07/2009

    Tastes wonderful! Excellent take on beef stroganoff. I used portobella mushrooms, and spicy brown mustard, served it over egg noodles. I'll definitely make it again, this is my family's new favorite!

  • Submitted by: Julie L.

    Date: 01/13/2009

    My husband and I couldn't believe how easy and good this was!

Reviews 1-4 of 23

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Nutritional Information

Nutrition Information: Original Recipe* Alternate Recipe† Alternate Recipe‡
Calories 373 373 391
Total Fat 5g 6g 8g
Saturated Fat 2g 2g 2g
Cholesterol 48mg 46mg 48mg
Sodium 506mg 605mg 752mg
Total Carbohydrates 56g 56g 56g
Dietary Fiber 2g 2g 3g
Protein 22g 22g 21g
Vitamin A 0%DV 0%DV 0%DV
Vitamin C 4%DV 4%DV 4%DV
Calcium 9%DV 4%DV 3%DV
Iron 21%DV 21%DV 21%DV

*Primary Recipe

†Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

‡Campbell's® Condensed Cream of Mushroom Soup

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At a Glance

Source: Campbell's Kitchen

Prep: 10 minutes

Cook: 25 minutes

Cost per recipe: $7.75

Makes: 4 servings (about 1 1/4 cups each)

Nutrition per Serving

Calories: 373

Fat: 5g

Fiber: 2g

Protein: 22g

Sodium: 506mg


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