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Campbell's® Beef & Mushroom Dijon

Sirloin steak is sautéed until just done, then simmered with a mixture of onions and mushrooms and a creamy Dijon-mushroom sauce made with Campbell's® Condensed Cream of Mushroom Soup.

Campbell's Kitchen DECEMBER 2008

  • Yield: 7


  • Vegetable cooking spray
  • 6 ounces mushrooms , sliced (about 2 cups)
  • 1 medium onion , chopped (about 1/2 cup)
  • .75 pound boneless beef sirloin steak , 3/4-inch thick, cut into strips*
  • 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free, 25% Less Sodium or Healthy Request®)
  • 1/4 cup water
  • 2 tablespoons Dijon-style mustard
  • 2 tablespoons Dijon-style mustard
  • 4 cups hot cooked rice , cooked without salt
  • Chopped fresh parsley (optional)


SPRAY a 10-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the mushrooms and onion and cook until tender. Remove the vegetables and set aside. Remove the skillet from the heat.

SPRAY the skillet with the cooking spray. Add the beef and cook until it's well browned and the juices evaporate, stirring often.

STIR the soup, water, mustard and vegetables into the skillet and cook until the mixture is hot. Toss the rice with the parsley, if desired. Serve the beef with the rice.

*To make slicing easier, freeze beef for 1 hour.


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Campbell's® Beef & Mushroom Dijon Recipe