Total Time
55mins
Prep 25 mins
Cook 30 mins

This is a yummy and easy stove-top recipe that can easily be baked as a casserole, topped with crescent rolls for a crust, if you like. I like to serve my Orange-Dijon Beef with Dancer^'s Herb-Rice Mix <<Herb-Rice Mix>> and Long Stalk Broccoli. I hope you will make my Orange-Dijon Beef your own. Enjoy :-)

Ingredients Nutrition

Directions

  1. Cook your onions in the EVOO until they soften, but before they begin to brown.
  2. Set onions aside.
  3. Brown your meat with the garlic and red pepper flakes.
  4. Add to the meat, dijon mustard, orange marmalade, the cooked onions, brown sugar, canned tomatoes, soy sauce and soup base.
  5. Once the mixture has reached the consistency you like--a chilli/stoup thickness is what I go for--top with the cojita.
  6. If you go the casserole route:.
  7. While the mixture is rather moist, pour into an oiled casserole dish and layer crescent rolls over top.
  8. Then bake 18-25 mintues at 375.

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