Beef and Mushrooms Dijon

Photo: Antonis Achilleos; Styling: Gerri Williams

Yield: Serves 4
Cost per Serving: $2.59
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Nutritional Information

Amount per serving
  • Calories: 328
  • Fat: 20g
  • Saturated fat: 8g
  • Protein: 25g
  • Carbohydrate: 9g
  • Fiber: 1g
  • Cholesterol: 83mg
  • Sodium: 859mg


  • 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


  1. 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. 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.
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