Ingredients
1/2 pound fresh mushrooms, sliced1 medium onion, sliced2 teaspoons olive oil1 pound beef top sirloin steak, thinly sliced1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted3/4 cup fat-free milk2 tablespoons Dijon mustardHot cooked yolk-free noodles, optional
Preparation
In a large nonstick skillet, saute mushrooms and onion in oil until tender. Remove and set aside. In the same skillet, cook beef until no longer pink. Add the soup, milk, mustard and mushroom mixture. Bring to a boil. Reduce heat; cook and stir until thickened. Serve with hot cooked noodles if desired.
