Ingredients:

1/2 lb. fresh mushrooms, sliced 1 medium onion, sliced 2 tsp. olive oil 1 lb. boneless beef sirloin steak, thinly sliced

1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted 3/4 c. milk 2 Tbsp. dijon mustard Hot cooked egg noodles, optional

Directions:

USING a large, nonstick skillet, saute mushrooms and onion in oil until tender.

REMOVE and set aside.

COOK beef until no longer pink, in the same skillet.

ADD the soup, milk, mustard & mushroom mixture.

BRING to a boil.

REDUCE heat; cook and stir until thickened.

SERVE over hot cooked noodles if desired.

TIP: You can substitute any condensed cream soup if you prefer or do not care for mushrooms.

  

    Prep Time:  10 min.                        Calories:162
    Cook Time: 25-30 minutes          Yield: 4  servings