3\/4 pound boneless sirloin or top round steak, 3\/4 inch thick
\n8 ounces sliced mushrooms (about 2 1\/2 C.)
\n1 medium sliced onion
\n1 (10 3\/4-ounce) can condensed reduced-fat cream of mushroom soup
\n1\/4 C. water
\n2 T. Dijon mustard
\n3 C. hot cooked rice (1 C. uncooked)<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nCalories: 370
\nFat: 8g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n