Beef Strips in Tangy Dijon Sauce

Beef Strips in Tangy Dijon Sauce
Makes:
4 servings
Prep Time:
15
minutes
Total Time:
30
minutes
based on
5 reviews
This quick and easy-to-prepare Beef Strips in Tangy Dijon Sauce recipe is great with a side dish casserole or served over rice or noodles.

In this recipe:


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Ingredients:

  • 6 tablespoons all-purpose flour, divided
  • 1/2 teaspoon salt
  • 1 pound boneless beef sirloin, thinly sliced
  • 3 tablespoons vegetable oil, divided
  • 2 cups (6 ounces) sliced fresh mushrooms
  • 1 small onion, sliced
  • 2 cloves garlic, finely chopped
  • 1 1/2 cups hot water
  • 2 MAGGI Beef Flavor Bouillon Cubes
  • 1/2 cup sour cream
  • 2 tablespoons Dijon mustard
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon ground black pepper
  • Hot cooked rice or noodles (optional)

Directions:

COMBINE 3 tablespoons flour and salt in plastic bag. Add beef; shake to coat with flour. Heat 2 tablespoons oil in large skillet over medium-high heat. Add beef; cook, stirring constantly, for 5 to 6 minutes or until beef is no longer pink. Remove from skillet; keep warm.

HEAT remaining oil in skillet over medium-high heat. Add mushrooms, onion and garlic; cook, stirring constantly, for 4 to 5 minutes or until vegetables are tender. Sprinkle remaining flour over vegetables; cook for 1 minute. Stir in water and bouillon; cook, stirring constantly, until mixture comes to a boil and thickens. Stir in beef.

REMOVE from heat; stir in sour cream, mustard, parsley and pepper. Serve over rice or noodles.


Reviews:

Review This Recipe
  •  Star(s)

    My13 year old bragged to his grandma!!

    michelle from

    Loved this recipe! I marinated meat in beer, dale's sauce, meat tenderizer & salt/pepper for 3 to 4 hours. I rinsed the meat before starting recipe. Thought i had dijon mustard, but had to substitute honey mustard with wine vinegar. (worked well) Next time i will serve on egg noodles.

  •  Star(s)

    I won't make this again

    Bill Fowler from Grand Blanc, MI

    My 5-year old and I both thought this wasn't very good. I tried reheating it the next day and wasn't any better. I definitely won't make this again.

  •  Star(s)

    great taste

    Dalis from

    Very tasty. I substituted 1/2 cup of water with white wine. It tasted great. The appearance was not so good but...it's the taste that counts. I will make this again.

  •  Star(s)

    Nice Flare

    Pattie from Branchville, NJ

    This was a nice recipe. Different! The mustard gave this recipe a nice flare...The next time I make this I will use 1 tablespoon of mustard. I was a little nervous about adding all the ingredients together because there are things in the receipe I would never mix together...but this was good! I will definitely make this again.

  •  Star(s)

    Very flavorful

    joan hollywell from

    I recently tried this recipe and found it to be a very flavorful dish. I made cheddar/garlic biscuts with it, complemented it very well.

Nutrition Facts

Serving Size: 4/4 of recipe

Servings Per Recipe:

  • Calories: 470
  • Calories from Fat: 310
  • Total Fat: 34g (52% of DV)
  • Saturated Fat: 12g (59% of DV)
  • Cholesterol: 100mg (33% of DV)
  • Sodium: 1070mg (45% of DV)
  • Carbohydrates: 15g (5% of DV)
  • Dietary Fiber: 1g (5% of DV)
  • Sugars: 2g
  • Protein: 26g
  • Vitamin A: 8% of DV
  • Vitamin C: 8% of DV
  • Calcium: 4% of DV
  • Iron: 20% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Beef Strips in Tangy Dijon Sauce

Ingredients

  • 6 tablespoons all-purpose flour, divided
  • 1/2 teaspoon salt
  • 1 pound boneless beef sirloin, thinly sliced
  • 3 tablespoons vegetable oil, divided
  • 2 cups (6 ounces) sliced fresh mushrooms
  • 1 small onion, sliced
  • 2 cloves garlic, finely chopped
  • 1 1/2 cups hot water
  • 2 MAGGI Beef Flavor Bouillon Cubes
  • 1/2 cup sour cream
  • 2 tablespoons Dijon mustard
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon ground black pepper
  • Hot cooked rice or noodles (optional)

 

Directions

COMBINE 3 tablespoons flour and salt in plastic bag. Add beef; shake to coat with flour. Heat 2 tablespoons oil in large skillet over medium-high heat. Add beef; cook, stirring constantly, for 5 to 6 minutes or until beef is no longer pink. Remove from skillet; keep warm.

HEAT remaining oil in skillet over medium-high heat. Add mushrooms, onion and garlic; cook, stirring constantly, for 4 to 5 minutes or until vegetables are tender. Sprinkle remaining flour over vegetables; cook for 1 minute. Stir in water and bouillon; cook, stirring constantly, until mixture comes to a boil and thickens. Stir in beef.

REMOVE from heat; stir in sour cream, mustard, parsley and pepper. Serve over rice or noodles.

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