Beef and Mushrooms Dijon
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 lb boneless beef top sirloin steak, about 3/4 to 1 inch thick
- 1⁄2 teaspoon Lawry's Seasoned Salt, without msg
- 1⁄2 teaspoon garlic granules
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 teaspoon lemon & herb seasoning
- 3 tablespoons extra virgin olive oil, divided
- 2 -3 cups thinly sliced cleaned mushrooms
- 1 medium onion, sliced julienne,strips separated
- 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
- 1⁄2 cup dry white wine or 1/2 cup water
- 2 -4 tablespoons Dijon mustard, according to your preference,but more is better
- 4 cups hot cooked rice or 4 cups cooked wide egg noodles, as accompaniment use your favorite recipe
- 2 tablespoons chopped fresh chives (to garnish)
directions
- Trim all excess external fat from the beef.
- Slice crosswise into very thin slices about 2" long, and toss with seasoned salt, granulated garlic, pepper, and lemon-herb seasoning.
- Add 1 Tbsp olive oil, toss again, and let sit at room temperature for 30 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 the same hot skillet, then add mushrooms and onions, and cook over medium heat until tender.
- Add any juices which have drained from beef strips, undiluted mushroom soup, white wine, and mustard.
- Heat to a boil, stirring constantly.
- Return beef to the skillet, heat through, and sdjust seasonings to taste.
- Serve over rice or noodles, garnished with chopped chives.
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RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!