Best Dijon Beef And Mushrooms Recipes

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BEEF AND MUSHROOMS DIJON



Beef and Mushrooms Dijon image

Kind of a different twist on Beef Stroganoff!

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



Dijon Beef and Mushrooms image

Button mushrooms and sirloin steak simmered in a white wine and Dijon sauce is a great way to warm up your fall nights.

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.

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