Beef And Mushrooms Dijon Recipes

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DIJON MUSHROOM BEEF



Dijon Mushroom Beef image

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

1/2 pound fresh mushrooms, sliced
1 medium onion, sliced
2 teaspoons olive oil
1 pound beef top sirloin steak, thinly sliced
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
3/4 cup fat-free milk
2 tablespoons Dijon mustard
Hot cooked yolk-free noodles, optional

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 SIRLOIN TIPS



Dijon Sirloin Tips image

I received this recipe years ago and have put it to excellent use ever since. This beef and mushroom dish is such a hit with our family it's become a tradition for birthdays and Christmas. - Janelle Lee, Appleton, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 4 servings.

Number Of Ingredients 13

1 beef top sirloin steak (1-1/4 pounds), cubed
2 tablespoons butter
1 tablespoon canola oil
3 cups sliced fresh mushrooms
1 garlic clove, minced
1/2 cup beef broth
1/4 cup white wine vinegar
1-1/2 teaspoons reduced-sodium soy sauce
2 teaspoons Dijon mustard
2 teaspoons cornstarch
1/2 cup heavy whipping cream
Hot cooked noodles
Chopped fresh parsley, optional

Steps:

  • In a large skillet, brown meat in butter and oil; transfer to a 2-qt. baking dish. In the same skillet, saute mushrooms until tender, about 3 minutes. Add garlic; cook 1 minute longer. Pour mushroom mixture and drippings over meat. Cover and bake at 325° for 1 hour or until beef is tender., In the same skillet, combine the broth, vinegar and soy sauce; bring to a boil. Boil for 2 minutes; set aside. Combine the mustard cornstarch and cream; stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain juices from baking dish into broth mixture. Cook over medium heat until thickened and bubbly, stirring constantly. Add beef mixture. Serve with noodles. Garnish with parsley if desired.

Nutrition Facts :

BEEF AND MUSHROOMS DIJON



Beef and Mushrooms Dijon image

Kind of a different twist on Beef Stroganoff!

Provided by Terrie Hoelscher @Blessed1

Categories     Beef

Number Of Ingredients 9

1 pound(s) boneless beef sirloin or top round steak, 3/4
2 tablespoon(s) butter
2 teaspoon(s) canola oil
2 cup(s) sliced mushrooms
1 medium onion, sliced (about 1/2 cup)
1 can(s) cream of mushroom soup, low fat, low sodium
1/2 cup(s) water
2 tablespoon(s) dijon mustard
4 cup(s) cooked, hot rice or boiled noodles

Steps:

  • TIP: to make slicing easier, place beef in freezer for one hour. If already frozen, slice it before it is completely thawed.
  • Slice beef into very thin strips.
  • 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.
  • Reduce heat to medium. Add remaining butter and oil. Add mushrooms and onion, and cook until tender, about 5 - 7 minutes.
  • 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.
  • Serve over rice or noodles, with a side of broccoli or asparagus!

BEEF AND MUSHROOMS DIJON



Beef and Mushrooms Dijon image

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

1 lb boneless beef top sirloin steak, about 3/4 to 1 inch thick
1/2 teaspoon Lawry's Seasoned Salt, without msg
1/2 teaspoon garlic granules
1/2 teaspoon fresh ground black pepper
1/2 teaspoon lemon & herb seasoning
3 tablespoons extra virgin olive oil, divided
2 -3 cups thinly sliced cleaned mushrooms
1 medium onion, sliced julienne,strips separated
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1/2 cup dry white wine or 1/2 cup water
2 -4 tablespoons Dijon mustard, according to your preference,but more is better
4 cups hot cooked rice or 4 cups cooked wide egg noodles, as accompaniment use your favorite recipe
2 tablespoons chopped fresh chives (to garnish)

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 AND MUSHROOMS DIJON



Beef and Mushrooms Dijon image

Make and share this Beef and Mushrooms Dijon recipe from Food.com.

Provided by Toby Jermain

Categories     Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb boneless beef top sirloin steak, about 3/4 to 1 inch thick
1/2 teaspoon Lawry's Seasoned Salt
1/2 teaspoon garlic granules
1/2 teaspoon fresh ground black pepper
1/2 teaspoon lemon & herb seasoning
3 tablespoons extra virgin olive oil, divided
1 lb mushroom, cleaned and sliced,more to taste
1 large onion, sliced julienne,strips separated
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1/2 cup chicken broth or 1/2 cup water
2 -4 tablespoons Dijon mustard, according to your preference
1 tablespoon balsamic vinegar
4 cups hot cooked rice or 4 cups cooked wide egg noodles, as accompaniment,use your favorite recipe
2 tablespoons chopped chives (to garnish)

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.

Nutrition Facts : Calories 619.7, Fat 20.4, SaturatedFat 4.4, Cholesterol 68, Sodium 693, Carbohydrate 67.9, Fiber 2.7, Sugar 5.9, Protein 35.1

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