Best Beef And Mushrooms Dijon Recipes

Beef and Mushrooms Dijon image

Provided by Terrie Hoelscher

Categories Beef

Time 40m

Number Of Ingredients 9

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

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 Beef and Mushrooms image

Provided by Annacia * @Annacia

Categories Beef

Number Of Ingredients 12

1 1/2 pound(s) boneless beef sirloin steak; cut into 1-inch pieces
1/2 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper
2 - 8 ounce package button and/or cremini mushrooms, quartered
1 cup(s) chopped onion
3 clove(s) garlic, minced
2/3 cup(s) lower-sodium beef broth
2/3 cup(s) dry white wine
3 tablespoon(s) dijon mustard
1 tablespoon(s) snipped fresh thyme or 1 teaspoon dried thyme, crushed
1 tablespoon(s) butter, softened
1 tablespoon(s) all-purpose flour

Steps:

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.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
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.