DIJON MUSHROOM BEEF
Coated in a mild Dijon mustard sauce, the beef strips and sliced mushrooms in this dish are delicious over noodles or rice. This was hit with my family when I served it with broccoli and fresh tomatoes. -Judith McGhan of Perry Hall, Maryland
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 261 calories, Fat 9g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 541mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
DIJON AND COGNAC BEEF STEW
This rich, comforting stew was brought to The Times by Regina Schrambling in 2001, in the dark days immediately following the attacks on the World Trade Center. The accompanying article was an ode to the therapeutic benefits of cooking and baking: "Whoever said cooking should be entered into with abandon or not at all had it wrong. Going into it when you have no hope is sometimes just what you need to get to a better place. Long before there were antidepressants, there was stew." This one, while complex in flavor, is not difficult to prepare, but it cannot be rushed. Make it when you have the time to indulge in the meditative qualities of chopping, sautéing, reducing, braising, waiting and tasting. You will be rewarded with an exceptionally flavorful dish that is just as satisfying to eat as it was to cook.
Provided by Regina Schrambling
Categories dinner, lunch, soups and stews, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 609, UnsaturatedFat 18 grams, Carbohydrate 19 grams, Fat 37 grams, Fiber 5 grams, Protein 40 grams, SaturatedFat 17 grams, Sodium 1167 milligrams, Sugar 7 grams, TransFat 1 gram
STEAK & MUSHROOMS IN BEEF-DIJON SAUCE
Yummy, simple, and a hearty meal for those rushed nights. Enjoy with your favorite bread and a green veggie, we like steamed broccoli.
Provided by CookbookCarrie
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
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
Make and share this Beef and Mushrooms Dijon recipe from Food.com.
Provided by Toby Jermain
Categories Steak
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 704.4, Fat 33.8, SaturatedFat 9.9, Cholesterol 76, Sodium 640.3, Carbohydrate 64.1, Fiber 1.7, Sugar 3.5, Protein 29
BEEF & MUSHROOM DIJON
Make and share this Beef & Mushroom Dijon recipe from Food.com.
Provided by looneytunesfan
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 518.9, Fat 18.8, SaturatedFat 6.7, Cholesterol 57, Sodium 539.8, Carbohydrate 62.2, Fiber 1.3, Sugar 2.9, Protein 23.2
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