Beef with Mushrooms & Dijon Sauce

Lots has changed over the past few months- and all of it has been wonderful.  I left my sister wife and sister husband to move in with my boyfriend just outside of Santa Clara California.  It really feels like all of the hard work and tears over the last few months is starting to pay off.  :)

I feel like we have moved 5 times in the past week...  I look forward to sitting down every night to dinner for a sense of normalcy.  I think that was the only time growing up my family talked with each other.  I plan on carrying on that tradition with my own kids, and luckily Gary loves it too.  I'm sure I will be posting a lot if new recipes since we make a point to do this every day.

One of the newish meals I have made lately was this one.  It turned out pretty good actually!


Cooking Spray
2 cups sliced button mushrooms
1 medium yellow onion, chopped
3 cloves fresh garlic, minced
2 boneless beef sirloin steaks cut into strips
1 can Cream of Mushroom Soup (I use  98% Fat Free).
1/2 cup water
2 tablespoons Dijon style Mustard
Chopped fresh parsley 

Spray a 10-inch skillet with the cooking spray and heat over medium heat for 1 minute. Add the mushrooms onions & garlic and cook until tender. Remove the vegetables from the skillet.  Remove the skillet from the heat

Spray the skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the beef and cook until it's well browned, stirring often.  Pour off any fat.  I actually just browned the meat in the pan and threw them on the grill to get grill marks... that's an extra step though

Stir the soup, water, mustard and vegetables in the skillet and cook until the mixture is hot and bubbling. Toss with potatoes or rice and add parsley 

We are low carb low cheese until our wedding in June- but you can serve this over potatoes or rice to make it more filling.  We decided just to have this and a salad on the side- it was yummy.