BEEF AND MUSHROOMS DIJON

1 pound boneless beef sirloin top round steak, 3/4 inch thick
2 tablespoons vegetable oil
2 cups sliced mushrooms (about 6 ounces)
1 medium onion, sliced (about 1/2 cup)
1 (10 3/4 ounces) can Campbell’s condensed cream of mushroom soup
1/2 cup water
2 tablespoons Dijon-style mustard
4 cups hot cooked rice

Slice beef into very thin strips.

In medium skillet over medium-high heat, heat half the oil. Add beef in 2 batches and cook until browned, stirring often. Set beef aside.

Reduce heat to medium, Add remaining oil. Add mushrooms and onion and cook until tender.

Add soup, water and mustard. Heat to a boil, Return beef to pan and heat through.

Serve over rice.

TIP: To make slicing easier, freeze beef 1 hour.

Serves 4
From: Recipelink.com
Source: Campbell's