Dina W
09-16-2000, 10:03 AM
* Exported from MasterCook *
Beef & Mushrooms Dijon
Recipe By : Campbell's Healthy Request Healthy Cooking Made Easy
Serving Size : 4 Preparation Time :0:00
Categories : Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound boneless beef sirloin or top round steak -- 3/4 inch thick
vegetable cooking spray
2 cups sliced mushrooms -- (about 6 ounces)
1 medium onion -- sliced (1/2 cup)
1 can Healthy Request Cream of Mushroom Soup -- Campbell's
1/4 cup water
2 tablespoons Dijon-style mustard
4 cups hot cooked rice -- cooked without
-- margarine or salt
lemon peel for garnish
fresh sage for garnish
1. Slice beef into very thin strips. Set beef aside.
2. Spray medium skillet with cooking spray and heat over medium heat 1 minute. Add mushrooms and onion and cook until tender. Set vegetables aside.
3. Remove pan from heat. Spray with cooking spray. Increase heat to medium-high. Add beef and cook until browned, stirring often.
4. Add soup, water and mustard. Heat to a boil. Return vegetables to pan and heat through. Serve over rice. Garnish with lemon peel and fresh sage.
Serves 4.
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NOTES : Nutritional value per serving, per recipe:
452 Calories; 7 g. Fat; ? g. Fiber; 57 mg. Cholesterol; 522 mg. Sodium
2 g. Fiber, per MasterCook
9 POINTS
M.C. formatted by Dina (mdkbweiss@erols.com) on 1/17/00.)
Beef & Mushrooms Dijon
Recipe By : Campbell's Healthy Request Healthy Cooking Made Easy
Serving Size : 4 Preparation Time :0:00
Categories : Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound boneless beef sirloin or top round steak -- 3/4 inch thick
vegetable cooking spray
2 cups sliced mushrooms -- (about 6 ounces)
1 medium onion -- sliced (1/2 cup)
1 can Healthy Request Cream of Mushroom Soup -- Campbell's
1/4 cup water
2 tablespoons Dijon-style mustard
4 cups hot cooked rice -- cooked without
-- margarine or salt
lemon peel for garnish
fresh sage for garnish
1. Slice beef into very thin strips. Set beef aside.
2. Spray medium skillet with cooking spray and heat over medium heat 1 minute. Add mushrooms and onion and cook until tender. Set vegetables aside.
3. Remove pan from heat. Spray with cooking spray. Increase heat to medium-high. Add beef and cook until browned, stirring often.
4. Add soup, water and mustard. Heat to a boil. Return vegetables to pan and heat through. Serve over rice. Garnish with lemon peel and fresh sage.
Serves 4.
- - - - - - - - - - - - - - - - - -
NOTES : Nutritional value per serving, per recipe:
452 Calories; 7 g. Fat; ? g. Fiber; 57 mg. Cholesterol; 522 mg. Sodium
2 g. Fiber, per MasterCook
9 POINTS
M.C. formatted by Dina (mdkbweiss@erols.com) on 1/17/00.)