Wanda Patterson of Minonk offers us this week's recipe

Beef and mushrooms dijon

1 lb. boneless beef sirloin or top round - 3/4 in. thick
2 tbs. veg. oil
2 cups sliced mushrooms
1 med. onion sliced
1 can Campbell's fat free cream of mushroom soup ( or reg. if preferred)
1/2 c. water
2 tbs. Dijon mustard
hot cooked rice

Slice: beef into very thin strips
Heat: 1 tbs. oil in skillet, add beef and cook till brown, stir often. Remove beef
Add: remaining oil, add mushrooms and onion, cook till tender.
Add: soup, water and mustard. Heat to a boil. Return beef to pan and heat all through. Serve over rice.....serves 4

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