Recipes

HEAT large non-stick skillet, lightly coated with vegetable oil cooking spray, over medium-high heat. Add beef and brown until cooked through. Set beef aside. Reduce heat to medium. ADD additional cooking spray. Add mushrooms and onion and stir-fry until tender. STIR in mixture of soup, water and mustard. Heat to a boil. Return beef to skillet and heat through. Serve with rice.1 lb. (500 g) boneless beef sirloin steak OR inside round steak, cut into strips 2 cups (500 mL) sliced mushrooms 1 medium onion, sliced or cut into chunks 1 can (10 oz/284 mL) Condensed Campbell's® Condensed Cream of Mushroom Soup 1 can (10 oz/284 mL) Half Fat Campbell's® Condensed Cream of Mushroom Soup 1/2 cup (125 mL) water 2 tbsp. (25 mL) Dijon-style mustard 4 cups (1 L) hot cooked rice