Dijon Beef And Mushrooms Recipes

BEEF AND MUSHROOMS DIJON

Steps:

• 1. TIP: to make slicing easier, place beef in freezer for one hour. If already frozen, slice it before it is completely thawed.
• 2. Slice beef into very thin strips.
• 3. In a medium skillet, over medium-high, heat 1 TBSP butter and 1 tsp. of the oil. Add beef in small batches and cook until browned, stirring often. Remove cooked batches of beef with a slotted spoon, keeping oils in the pan. Set beef aside and cover to keep warm.
• 4. Reduce heat to medium. Add remaining butter and oil. Add mushrooms and onion, and cook until tender, about 5 - 7 minutes.
• 5. Add soup, water and dijon mustard. Heat to a slight simmer. Return beef to pan, juices and all, and heat through; let simmer while preparing rice or egg noodles.
• 6. Serve over rice or noodles, with a side of broccoli or asparagus!

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.

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.

BEEF & MUSHROOM DIJON

Steps:

• Slice beef into very thin strips.
• Spray nonstick skillet with vegetable cooking spray and heat 1 minute Add mushrooms and onion and cook until tender. Remove vegetables. Remove skillet from heat.
• Spray skillet with vegetable cooking spray. Add beef and cook until browned and juices evaporate, stirring often.
• Add soup, water, mustard and vegetables and heat through. Toss rice with parsley, if desired. Serve beef over rice.
• TIP: To make slicing easier, freeze beef 1 hours.

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.

DIJON AND COGNAC BEEF STEW

Steps:

• Place salt pork in a Dutch oven over low heat, and cook until fat is rendered. Remove solid pieces with a slotted spoon, and discard. Raise heat, and add onion and shallots. Cook until softened but not browned, 10 to 15 minutes. Use a slotted spoon to transfer to a large bowl.
• If necessary, add 2 tablespoons butter to the pot to augment fat. Dust beef cubes with flour, and season with salt and pepper. Shake off excess flour, and place half the cubes in the pot. Cook over medium-high heat until well browned, almost crusty, on all sides, then transfer to a bowl with onions. Repeat with remaining beef.
• Add Cognac to the empty pot, and cook, stirring, until the bottom is deglazed and the crust comes loose. Add stock, Dijon mustard and 1 tablespoon Pommery mustard. Whisk to blend, then return meat and onion mixture to pot. Lower heat, partly cover, and simmer gently until meat is very tender, about 1 1/2 hours.
• Add carrots, and continue simmering for 30 minutes, or until slices are tender. As they cook, heat 2 tablespoons butter in a medium skillet over medium-high, and sauté mushrooms until browned.
• Stir mushrooms into stew along with remaining mustard and red wine. Simmer 5 minutes, then taste, and adjust seasoning. Serve hot.

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.