Creamy Beef and Mushroom Dijon

This is pretty darn good for a quick and simple recipe! I also added in some parmesan cheese and a couple tablespooons of Worcestershire sauce to the soup mixture, double the recipe if desired, and adjust all ingrediet amounts to taste.

• Ready In: 40 mins
• Serves: 3-4

Ingredients

• 1  lb boneless beef sirloin (sliced into thin strips)
• 4  tablespoons  oil
• 3  cups  sliced fresh mushrooms
• 1  medium onion, sliced
• 2  tablespoons garlic (or to taste)
• 1 (10 ounce) can  cream of mushroom soup (undiluted)
• 1⁄3 cup half-and-half cream (or for a thicker sauce use whipping cream)
• 2  tablespoons Dijon mustard
•  salt and pepper
•  cooked rice or   hot  cooked egg noodles

Directions

1. Heat oil in a large skillet; brown the beef strips, then remove to a plate.
2. Add in the onions and mushrooms until the mushrooms loose their moisture and the onions are tender, adding in the garlic the last couple of minutes of cooking, stirring often.
3. Add in the soup, cream and Dijon mustard; bring to a simmer, stirring with a wooden spoon scraping up any browned bits from the bottom of the pan.
4. Return the beef back to the skillet; season the sauce with salt and pepper, heat though, stirring occasionally.
5. Serve over cooked rice or hot cooked egg noodles.