Creamy Beef And Mushroom Dijon Recipes

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BEEF AND MUSHROOMS DIJON



Beef and Mushrooms Dijon image

Kind of a different twist on Beef Stroganoff!

Provided by Terrie Hoelscher

Categories     Beef

Time 40m

Number Of Ingredients 9

1 lb boneless beef sirloin or top round steak, 3/4
2 Tbsp butter
2 tsp canola oil
2 c sliced mushrooms
1 medium onion, sliced (about 1/2 cup)
1 can(s) cream of mushroom soup, low fat, low sodium
1/2 c water
2 Tbsp dijon mustard
4 c cooked, hot rice or boiled noodles

Steps:

  • 1. TIP: to make slicing easier, place beef in freezer for one hour. If already frozen, slice it before it is completely thawed.
  • 2. Slice beef into very thin strips.
  • 3. In a medium skillet, over medium-high, heat 1 TBSP butter and 1 tsp. of the oil. Add beef in small batches and cook until browned, stirring often. Remove cooked batches of beef with a slotted spoon, keeping oils in the pan. Set beef aside and cover to keep warm.
  • 4. Reduce heat to medium. Add remaining butter and oil. Add mushrooms and onion, and cook until tender, about 5 - 7 minutes.
  • 5. Add soup, water and dijon mustard. Heat to a slight simmer. Return beef to pan, juices and all, and heat through; let simmer while preparing rice or egg noodles.
  • 6. Serve over rice or noodles, with a side of broccoli or asparagus!

THE BEST BEEF STROGANOFF



The Best Beef Stroganoff image

We used a marbled, tender piece of ribeye as the star of this comfort food classic. Two kinds of mushrooms are cooked until crispy to add an extra element of flavor. The whole dish is brought together with a rich, tangy sauce made with sour cream and Dijon and served over egg noodles.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 18

1 pound ribeye steak, trimmed of excess fat and cut into 2-by-1/2-inch strips
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
5 tablespoons unsalted butter
1 medium yellow onion, sliced
8 ounces white button mushrooms, quartered
7 ounces shiitakes, caps sliced (stems removed and discarded)
1 tablespoon chopped fresh thyme
1 clove garlic, minced
1/2 cup dry white wine
2 tablespoons all-purpose flour
3/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth or beef stock
10 ounces medium or wide egg noodles
1/2 cup fresh flat-leaf parsley leaves, chopped
1 tablespoon chopped chives, plus more for serving

Steps:

  • Bring a large pot of salted water to a boil.
  • Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
  • Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
  • Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
  • Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
  • Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
  • Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.

DIJON SIRLOIN TIPS



Dijon Sirloin Tips image

Make and share this Dijon Sirloin Tips recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/4 lbs sirloin tip steaks, cubed
2 tablespoons butter or 2 tablespoons margarine
1 tablespoon cooking oil
3 cups sliced fresh mushrooms
2 cloves garlic, minced
1/2 cup beef broth
1/4 cup white wine vinegar
1 1/2 teaspoons soy sauce
2 teaspoons Dijon mustard
2 teaspoons cornstarch
1/2 cup whipping cream
hot cooked noodles

Steps:

  • In a large skillet, brown the meat in butter and oil; transfer to an ungreased 2-quart baking dish.
  • In the same skillet, saute mushrooms and garlic until tender, about 3 minutes.
  • Pour over meat.
  • Cover and bake at 300 degrees for 1 1/2-2 hours or until meat is tender.
  • In a skillet, combine the broth, vinegar, and soy sauce; bring to a boil.
  • Boil for 2 minutes; set aside.
  • Combine mustard, cornstarch, and cream; stir into broth mixture.
  • Bring to a boil; boil for 2 minutes, stirring constantly.
  • Drain juices from baking dish into broth mixture.
  • Cook over medium heat, stirring constantly until thickened and bubbly.
  • Add beef mixture.
  • Serve over noodles.

Nutrition Facts : Calories 493, Fat 38.6, SaturatedFat 18.3, Cholesterol 162.5, Sodium 404.5, Carbohydrate 4.5, Fiber 0.7, Sugar 1.1, Protein 31.9

STEAK & MUSHROOMS IN BEEF-DIJON SAUCE



Steak & Mushrooms in Beef-dijon Sauce image

Yummy, simple, and a hearty meal for those rushed nights. Enjoy with your favorite bread and a green veggie, we like steamed broccoli.

Provided by CookbookCarrie

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

8 ounces anglehair pasta
1 lb steak sirloin, trimmed and cut into 1 inch strips
2 cloves garlic, minced
8 ounces sliced fresh mushrooms (about 3 cups)
1 cup beef broth
1/4 cup sliced green onion
2 tablespoons flour
3 tablespoons skim milk
2 tablespoons Dijon mustard
fresh coarse ground black pepper

Steps:

  • Cook pasta and drain, keep warm Spray skillet large enough for all of your ingredients with cooking spray, heat and add beef and garlic; cook about 4 minutes.
  • Add mushrooms, broth and onions.
  • Reduce heat; cover and cook 3 minutes.
  • Uncover; cook an additional 2-3 minutes.
  • In a small bowl combine flour and milk; blend until smooth.
  • Add to skillet; cook, stirring constantly, 2 minutes or until sauce has slightly thickened.
  • Stir in mustard until smooth.
  • Serve over pasta.

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