Beef and Mushrooms Dijon

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READY IN: 40mins
Recipe by Toby Jermain

This is dressy enough for a "company" dinner and easy enough to eat any time.

Ingredients Nutrition


  1. Trim all excess external fat from the beef.
  2. Slice crosswise into very thin slices.
  3. Toss beef with seasoned salt, granulated garlic, pepper, and lemon-herb seasoning.
  4. Add 1 Tbsp olive oil, toss again, and let sit for 10 minutes.
  5. Heat 1 Tbsp olive oil in a large skillet over medium-high heat.
  6. Add beef in two batches, cooking each until beef is well browned, stirring often; set beef aside on a plate.
  7. Add remaining 1 Tbsp olive oil to hot skillet, then add mushrooms and onions.
  8. Cook over high heat until onions are tender and mushroomes have given up their moisture, and the moisture has evaporated.
  9. Add any juices which have drained from beef strips, mushroom soup, wine, mustard, and balsamic vinegar.
  10. Heat to a boil, stirring constantly.
  11. Return beef to the skillet and heat through.
  12. Serve over rice or noodles, garnished with chopped chives.

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