More Great Recipes: Beef

Beef with a Mustard Sauce

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Member since 2007

Serves | Prep Time | Cook Time


1 medium size onion, minced
1 tbsp. butter or margarine
1 lb. thin cubed beefsteaks or sandwich steaks
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. paprika
1 can condensed cream of mushroom soup
1 cup dry vermouth
1 tbsp. brown or Dijon mustard
1/2 cup sour cream

Saute onion in butter in a large skillet for 5 minutes or until tender. Cut the steaks into thin strips about 1/4 inch wide. Saute in onion and butter for 5 minutes, turning twice. Combine salt, pepper, paprika, soup and vermouth in a small bowl and stir until well mixed. Stir into onions and meat in skillet. Bring to a boil then lower heat. Simmer for 5 minutes, stirring occasionally.

Combine mustard and sour cream. Stir into mixture in skillet. Heat but do not allow to boil. Serve over buttered noodles if desired. Serves 4.

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