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
CHICKEN MUSHROOM DIJON
This is a great easy recipe for last-minute guests or a busy weeknight when you want something a little special. You may want to double the sauce and serve it over rice.
Provided by DebbyJean
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Pour milk into a wide, shallow bowl. Spread flour into a separate wide, shallow bowl. Dip each chicken breast half into milk to coat; move to the dish with the flour and press chicken into flour to coat entirely.
- Heat oil in skillet over medium-high heat. Fry chicken in hot oil until golden brown, about 3 minutes per side. Remove chicken to a plate; drain fat from the skillet and return to medium-high heat.
- Melt butter in the skillet. Saute mushrooms in hot butter until softened, about 2 minutes. Pour white wine over the mushrooms. Stir gravy, half-and-half, and mustard with the mushrooms; season with salt and pepper. Bring the liquid to a simmer and cook for 2 minutes.
- Return chicken to the skillet and cook until the chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 485.8 calories, Carbohydrate 19.7 g, Cholesterol 106.1 mg, Fat 29.7 g, Fiber 1 g, Protein 33.1 g, SaturatedFat 10.4 g, Sodium 816.9 mg, Sugar 2.2 g
DIJON SIRLOIN TIPS
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
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 :
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 Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
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
BEEF AND MUSHROOMS DIJON
Kind of a different twist on Beef Stroganoff!
Provided by Terrie Hoelscher @Blessed1
Categories Beef
Number Of Ingredients 9
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!
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BEEF AND MUSHROOMS DIJON RECIPE | MYRECIPES
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5/5 (1)Total Time 18 minsServings 4Calories 328 per serving
- Warm oil in a large skillet over high heat. Sprinkle beef with salt and pepper; add to skillet with onion. Cook, stirring, for 2 minutes. Stir in mushrooms and garlic; sauté for 2 minutes. Reduce heat to medium, stir in broth, cover and cook 3 minutes.
- In a bowl, whisk sour cream and flour. Whisk in some broth from skillet to loosen mixture. Add sour cream mixture to skillet. Cook, stirring, until thickened, about 3 minutes. Stir in mustard and parsley. Season with salt and pepper and serve.
DIJON BEEF AND MUSHROOMS | BETTER HOMES & GARDENS
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3.2/5 (36)Calories 343 per serving
- Sprinkle meat with salt and pepper. If desired, in a large nonstick skillet cook and stir half of the meat over medium-high heat until brown. Drain off fat. Place meat in a 3 1/2- or 4-quart slow cooker. Repeat with remaining meat.
- Add mushrooms, onion, and garlic to cooker. In a bowl stir together broth, wine, mustard, and dried thyme (if using). Pour mixture over meat in cooker.
- If using low-heat setting, turn cooker to high-heat setting. In a small bowl stir together butter and flour. Stir in 2 tablespoons cooking liquid to make a paste. Stir in fresh thyme, if using. Stir mixture into slow cooker. Cover and cook on high-heat setting about 30 minutes more or until mixture thickens.
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