3/4 pound boneless sirloin or top round steak, 3/4 inch thick
8 ounces sliced mushrooms (about 2 1/2 C.)
1 medium sliced onion
1 (10 3/4-ounce) can condensed reduced-fat cream of mushroom soup
1/4 C. water
2 T. Dijon mustard
3 C. hot cooked rice (1 C. uncooked)

Slice beef into very thin strips; set aside. Coat a medium nonstick skillet with cooking spray and heat over medium heat 1 minute. Add mushrooms and onion and cook until softened, about 5 minutes. Remove pan from heat; spoon vegetables into another container. Wipe skillet with paper towel, recoat with cooking spray and heat on medium-high 1 minute. Add beef and cook 4 or 5 minutes or until browned, stirring often. Add soup, water and mustard. Heat to a boil. Return vegetables to pan and heat through, about 3 minutes. Serve over rice.

Yield: 4 servings
Calories: 370
Fat: 8g
Fiber: 2g