Eating While Broke : Beef & Mushroom Dijon

Okay, this is the last of the recipes I printed off from "Beef On A Budget", an article I found online at I think AOL News.  These recipes have been great and definitely cheap.  Hubby was just commenting this afternoon on how good they've been; we've been eating on them all week.  I thought we'd get tired of beef, but each recipe has been so different that it's all been very pleasant.  Not only was each recipe thrifty and tasty, but they were also easy to prepare.  This recipe was no different - cheap, good, and easy.  All I had to buy to prepare this one was some mushrooms, and you could always used canned mushrooms that you might have on hand.  In my opinion, fresh is always better, but sometimes fresh is not convenient.  Once again this recipe was fixed with my never-ending supply of white rice (will it never go away?!).  The parsley came from my very own herbs I am currently growing off of my front porch in hanging baskets (yay!).  Of course, you could use dried parsley too or just omit the parsley altogether as it's optional.  A little note I'd like to add is that if you're feeding more than 4 people or if the people you are serving are big eaters I would double this recipe.  It was just enough for my family of 4 with one small serving left over which my daughter heated up later in the microwave.

Beef & Mushroom Dijon

Ingredients:

• cooking spray
• 6 oz. mushrooms (sliced) (about 2 cups) (I used 8 oz)
• 1 medium onion, chopped (about 1/2 cup)
• 3/4 lb boneless beef sirloin steak, cut into strips (TIP: to make slicing easier freeze beef for 1 hour)
• 1 can cream of mushroom soup
• 1/4 cup water
• 2 T dijon mustard
• 4 cups cooked rice
• chopped fresh parsley (optional)

Directions:

1. Spary a skillet with cooking spray and heat over medium-high heat for 1 minute.  Add the mushrooms and onion and cook until tender.  Remove the veggies and set aside. 
2. Remove skillet from heat and spray with the cooking spray.  Add the beef and cook until it's well browned and juices have evaporated, stirring often.  (I just threw the beef, mushrooms, and onions into the skillet and fried them all up together until beef was cooked and onions were tender.)
3. Stir the soup, water, mustard and veggies into the skillet and cook until the mixture is hot.
4. Toss the rice with the parsley, if desired.
5. Serve the beef with the rice.

You can see additional posts in the 2010 "Eating While Broke" series by clicking the following links:

• Crockpot Chicken with Black Beans and Cream Cheese
• Pui cu Smantana (or in English, Chicken With Sour Cream Sauce)
• Crockpot Oniony Pork Chops With Creamy Mustard Sauce
• Chicken Wings In Honey BBQ Sauce
• Pink Salmon Pasta
• Cincinnati Chili
• Sausage Rice with Broccoli and Mushrooms
• Tortilla Casserole
• Spaghetti Alla Carbonara
• Sausage Breakfast Wraps
• Apricot-Almond Chicken Breasts
• Mexican Cornbread
• Beef Taco Bake
• Spaghettini with Bacon and Basil
• Quick & Easy Dinner Nachos Supreme
• Beef & Broccoli

Be sure to check out the group "Eating While Broke" for other frugal recipes and tips, along with freebies and other things to help you save money.