Sirloin Strips with Dijon Mushroom Sauce

Kitchen Tested
  • Yield 4 to 6 servings

The rich sauce with its slight Dijon flavor will delight your family.


1 1/2 pounds boneless sirloin steak, 3/4-inch thick, trimmed of fat, and cut into strips
1/2 pound mushrooms, sliced
1 cup sliced onion
1 teaspoon minced garlic
1 (10 3/4-ounce) can reduced-fat cream of mushroom soup
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
4 cups cooked rice


  1. In a large skillet coated with nonstick cooking spray, cook meat until brown, about 5 minutes.  Drain any excess fat from pan.  Coat pan again with cooking spray and add mushrooms, onion and garlic.  Saute until vegetables are tender and meat is done, about 5 minutes.  Add cream of mushroom soup, mustard, Worcestershire sauce and pepper.  Bring to a boil, lower heat, and cook another 5 minutes.  Serve over rice.



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