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Beef and Mushrooms Dijon

Photo: Antonis Achilleos; Styling: Gerri Williams
Prep time 8 mins
Cook time 10 mins
Yield Serves 4


  • 1 tablespoon olive oil
  • 1 pound top round or sirloin, cut into 1/2-inch slices
  • Salt and pepper
  • 1/2 medium onion, thinly sliced (about 1 cup)
  • 8 ounces sliced mushrooms
  • 2 cloves garlic, minced
  • 1 cup low-sodium beef broth
  • 1/3 cup sour cream
  • 2 tablespoons all-purpose flour
  • 1/4 cup Dijon mustard
  • 1 tablespoon chopped fresh parsley

Nutrition Information

  • calories 328
  • fat 20 g
  • satfat 8 g
  • protein 25 g
  • carbohydrate 9 g
  • fiber 1 g
  • cholesterol 83 mg
  • sodium 859 mg

How to Make It

  1. Warm oil in a large skillet over high heat. Sprinkle beef with salt and pepper; add to skillet with onion. Cook, stirring, for 2 minutes. Stir in mushrooms and garlic; sauté for 2 minutes. Reduce heat to medium, stir in broth, cover and cook 3 minutes.

  2. In a bowl, whisk sour cream and flour. Whisk in some broth from skillet to loosen mixture. Add sour cream mixture to skillet. Cook, stirring, until thickened, about 3 minutes. Stir in mustard and parsley. Season with salt and pepper and serve.