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Dijon Beef and Mushrooms

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
  • 1 1/2  pounds  boneless beef sirloin steak; cut into 1-inch pieces
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  • 2 8  ounce package  button and/or cremini mushrooms, quartered
  • 1  cup  chopped onion (1 large)
  • 3  cloves  garlic, minced
  • 2/3  cup  lower-sodium beef broth
  • 2/3  cup  dry white wine
  • 3  tablespoons  Dijon-style mustard
  • 1  tablespoon  snipped fresh thyme or 1 teaspoon dried thyme, crushed
  • 1  tablespoon  butter, softened
  • 1  tablespoon  all-purpose flour
  • 1  recipe  Whole Wheat Bread Planks

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

Yield: 6 planks
  • 6 1  inch thick slices  whole wheat baguette-style French bread
  • 2  teaspoons  olive oil
  • 1  clove  garlic

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)
  • Servings Per Recipe 6,
  • cal. (kcal) 343,
  • Fat, total (g) 11,
  • chol. (mg) 66,
  • sat. fat (g) 4,
  • carb. (g) 23,
  • Monounsaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 4,
  • sugar (g) 5,
  • pro. (g) 33,
  • vit. A (IU) 97,
  • vit. C (mg) 5,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 11,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 44,
  • Cobalamin (Vit. B12) (g) 3,
  • sodium (mg) 681,
  • Potassium (mg) 784,
  • calcium (mg) 121,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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