Beef And Mushrooms Dijon Recipes

DIJON MUSHROOM BEEF

Steps:

• 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.

CREAMY BEEF AND MUSHROOM DIJON

Steps:

• Heat oil in a large skillet; brown the beef strips, then remove to a plate.
• Add in the onions and mushrooms until the mushrooms loose their moisture and the onions are tender, adding in the garlic the last couple of minutes of cooking, stirring often.
• Add in the soup, cream and Dijon mustard; bring to a simmer, stirring with a wooden spoon scraping up any browned bits from the bottom of the pan.
• Return the beef back to the skillet; season the sauce with salt and pepper, heat though, stirring occasionally.
• Serve over cooked rice or hot cooked egg noodles.

BEEF AND MUSHROOMS DIJON

Steps:

• Trim all excess external fat from the beef.
• Slice crosswise into very thin slices.
• Toss beef with seasoned salt, granulated garlic, pepper, and lemon-herb seasoning.
• Add 1 Tbsp olive oil, toss again, and let sit for 10 minutes.
• Heat 1 Tbsp olive oil in a large skillet over medium-high heat.
• Add beef in two batches, cooking each until beef is well browned, stirring often; set beef aside on a plate.
• Add remaining 1 Tbsp olive oil to hot skillet, then add mushrooms and onions.
• Cook over high heat until onions are tender and mushroomes have given up their moisture, and the moisture has evaporated.
• Add any juices which have drained from beef strips, mushroom soup, wine, mustard, and balsamic vinegar.
• Heat to a boil, stirring constantly.
• Return beef to the skillet and heat through.
• Serve over rice or noodles, garnished with chopped chives.

STEAK & MUSHROOMS IN BEEF-DIJON SAUCE

Steps:

• Cook pasta and drain, keep warm Spray skillet large enough for all of your ingredients with cooking spray, heat and add beef and garlic; cook about 4 minutes.
• Add mushrooms, broth and onions.
• Reduce heat; cover and cook 3 minutes.
• Uncover; cook an additional 2-3 minutes.
• In a small bowl combine flour and milk; blend until smooth.
• Add to skillet; cook, stirring constantly, 2 minutes or until sauce has slightly thickened.
• Stir in mustard until smooth.
• Serve over pasta.

BEEF AND MUSHROOMS DIJON

Steps:

• Trim all excess external fat from the beef.
• Slice crosswise into very thin slices about 2" long, and toss with seasoned salt, granulated garlic, pepper, and lemon-herb seasoning.
• Add 1 Tbsp olive oil, toss again, and let sit at room temperature for 30 minutes.
• Heat 1 Tbsp olive oil in a large skillet over medium-high heat.
• Add beef in two batches, cooking each until beef is well browned, stirring often; set beef aside on a plate.
• Add remaining 1 Tbsp olive oil to the same hot skillet, then add mushrooms and onions, and cook over medium heat until tender.
• Add any juices which have drained from beef strips, undiluted mushroom soup, white wine, and mustard.
• Heat to a boil, stirring constantly.
• Return beef to the skillet, heat through, and sdjust seasonings to taste.
• Serve over rice or noodles, garnished with chopped chives.