Dijon Mushroom Beef
1/2 lb. fresh mushrooms, sliced
1 medium onion, sliced
2 tsp. olive oil
1 lb. boneless beef sirloin steak, thinly sliced
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
3/4 c. milk
2 tablespoons dijon mustgard
Hot cooked egg noodles, optional
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 over hot cooked noodles if desired.
4 servings