Beef and Mushrooms Dijon

Beef and Mushrooms Dijon

1 pound boneless beef sirloin steak, 3/4 inch thick
2 tablespoons vegetable oil
2 cups sliced mushrooms
1 medium onion, sliced
1 can (10 3/4 ounce)condensed Cream of Mushroom Soup
1/2 cup water
2 tablespoons Dijon style mustard
4 cups hot cooked rice

Slice beef into very thin strips. In skillet over medium high heat, heat half the oil. Cook beef in 2 batches until browned, stirring often. Set beef aside. Add remaining oil. Add mushrooms and onion. Cook over medium heat until tender. Add soup, water and mustard. Heat to a boil. Return beef to pan. Heat through. Serve over rice.