Beef And Mushrooms Dijon

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb boneless beef top sirloin steak, about 3/4 to 1 inch thick
• 1/2 teaspoon lawry's seasoned salt
• 1/2 teaspoon garlic granules
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon lemon & herb seasoning
• 3 tablespoons extra virgin olive oil, divided
• 1 lb mushroom, cleaned and sliced,more to taste
• 1 large onion, sliced julienne,strips separated
• 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
• 1/2 cup dry wine or 1/2 cup chicken broth or 1/2 cup water
• 2 -4 tablespoons dijon mustard, according to your preference
• 1 tablespoon balsamic vinegar
• 4 cups hot cooked rice or 4 cups cooked wide egg noodles, as accompaniment,use your favorite recipe
• 2 tablespoons chopped chives (to garnish)

Recipe

• 1 trim all excess external fat from the beef.
• 2 slice crosswise into very thin slices.
• 3 toss beef with seasoned salt, granulated garlic, pepper, and lemon-herb seasoning.
• 4 add 1 tbsp olive oil, toss again, and let sit for 10 minutes.
• 5 heat 1 tbsp olive oil in a large skillet over medium-high heat.
• 6 add beef in two batches, cooking each until beef is well browned, stirring often; set beef aside on a plate.
• 7 add remaining 1 tbsp olive oil to hot skillet, then add mushrooms and onions.
• 8 cook over high heat until onions are tender and mushroomes have given up their moisture, and the moisture has evaporated.
• 9 add any juices which have drained from beef strips, mushroom soup, wine, mustard, and balsamic vinegar.
• 10 heat to a boil, stirring constantly.
• 11 return beef to the skillet and heat through.
• 12 serve over rice or noodles, garnished with chopped chives.