This one-skillet wonder is a classic…it’s aromatic, tasty and very easy to make. Why not try it for dinner tonight?
2 cups sliced mushrooms(about 6 ounces)
1 medium onion, chopped (about 1/2 cup)
3/4 pound boneless beef sirloin steak, 3/4-inch thick (about 1 steak), cut into strips
1 can Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup or Campbell’s® Healthy Request® Condensed Healthy Request® Cream of Mushroom Soup
1/2 cup water
2 tablespoons Dijon-style mustard
1 cup long grain white rice, prepared according to package directions without salt (about 3 cups)
1 tablespoon chopped fresh parsley (optional)
How to Make It
Spray a 10-inch skillet with vegetable cooking spray and heat over medium heat for 1 minute. Add the mushrooms and onion and cook until they’re 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.
Stir the soup, water, mustard and vegetables in the skillet and cook until the mixture is hot and bubbling. Toss the rice with the parsley, if desired. Serve the beef mixture with the rice.
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SOURCE: Campbell’s Kitchen