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Dijon Beef and Mushrooms

Rich and flavorful mushrooms, savory gravy, and tender steak make this dish a perfect on a Tuesday or for company.

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  • Makes: 6 servings
  • Prep: 25 mins
  • Slow Cook: 8 hrs to 10 hrs (low) or 4 to 5 hours (high) + 30 minutes (high)

Dijon Beef and Mushrooms

Directions

  1. Sprinkle meat with salt and pepper. If desired, in a large nonstick skillet cook and stir half of the meat over medium-high heat until brown. Drain off fat. Place meat in a 3 1/2- or 4-quart slow cooker. Repeat with remaining meat.
  2. Add mushrooms, onion, and garlic to cooker. In a bowl stir together broth, wine, mustard, and dried thyme (if using). Pour mixture over meat in cooker.
  3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  4. If using low-heat setting, turn cooker to high-heat setting. In a small bowl stir together butter and flour. Stir in 2 tablespoons cooking liquid to make a paste. Stir in fresh thyme, if using. Stir mixture into slow cooker. Cover and cook on high-heat setting about 30 minutes more or until mixture thickens.
  5. Serve meat mixture with Whole Wheat Bread Planks. Sprinkle with fresh thyme.

From the Test Kitchen

Serve a green, like Frenched green beans, along side this dish to add a fresh note to the meal.

Whole Wheat Bread Planks

Directions

  1. Preheat broiler. Diagonally cut six 1-inch-thick slices from a loaf of whole wheat baguette-style French bread. Lightly brush some of olive oil over one side of each bread slice. Rub a cut-side of a garlic clove over the oil-brushed side of each slice. Place slices on a baking sheet. Broil slices, 4 to 5 inches from heat, for 1 to 2 minutes or until toasted, turning once. Carefully watch the bread as it can burn easily. Makes 6 planks.

Nutrition Facts (Dijon Beef and Mushrooms)

  • Per serving:
  • 343 kcal cal.,
  • 11 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 66 mg chol.,
  • 681 mg sodium,
  • 23 g carb.,
  • 4 g fiber,
  • 5 g sugar,
  • 33 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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