INGREDIENTS
1/2 pound fresh mushrooms, sliced
1 medium onion, sliced
2 teaspoons olive oil
1 pound boneless beef sirloin steak, thinly sliced
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
3/4 cup fat-free milk
2 tablespoons Dijon mustard
Hot cooked yolk-free noodles, optional
METHOD
In a large nonstick skillet, saute mushrooms and onion in oil until tender. Remove and set aside. In the same skillet, cook beef until no longer pink. Add the soup,
milk, mustard and mushroom mixture. Bring to a boil. Reduce heat; cook and stir
until thickened. Serve over hot cooked noodles if desired.
Yield: 4 servings.
DIRECTIONS
Begin by sauteing 1/2 lb. of mushrooms and a medium onion, thinly sliced, in 2 teaspoons of olive or canola oil. 
Meanwhile, thinly slice 1 lb. of boneless beef sirloin. As you can see, mine is not boneless. I work with what I have. It you’ve been reading long you know that my beef is from “back home” and it’s free. FREE! Can’t beat that. Beggars can’t be choosers, right? And honestly, there is pride in knowing where this beef came from. So anyway, trim off the fat (and the bone, if needed) and slice it up.
Then remove the onion and mushrooms from the skillet and keep them warm.
Now toss that beef into the same skillet that you cooked the onion and mushroom and cook until no longer pink. I gave mine a good salt and pepper too.
This next step ain’t pretty, nor is it gourmet. Oh well. Add a can of low fat cream of mushroom soup, fat free milk, and 2 tablespoons of Dijon mustard.
Cook the mixture, stirring occasionally until it thickens.
Now serve it over egg noodles or rice and be happy. : ) 
By Krista’s Kitchen.
Thanks for inspiring us!
You can see the recipe here: cookingwithkrista.blogspot.com
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