| Fast Prep

dijon beef and mushrooms

prep: 30 minutes | roast: 1 hour 30 minutes at 350°F | MAKES: 4 servings (1¼ cups each)

• 2 to 3 Tbsp. vegetable oil
• 2 8-oz. pkg. button and/or cremini mushrooms, quartered
• 1 cup chopped onion
• 3 cloves garlic, minced
• 1½ lb. boneless beef sirloin steak, cut into 1-inch pieces
• ½ tsp. salt
• ¼ tsp. black pepper
• ⅔ cup reduced-sodium beef broth
• ⅔ cup dry white wine
• 3 Tbsp. Dijon-style mustard
• 1 Tbsp. snipped fresh thyme or 1 tsp. dried thyme, crushed
• 2 Tbsp. butter, softened
• 2 Tbsp. all-purpose flour
• Garlic toasts or hot cooked pasta (optional)

1. Preheat oven to 350°F. In an oven-safe 5- to 6-qt. pot heat 1 Tbsp. of the oil over medium-high heat. Add mushrooms, onion, and garlic; cook and stir 6 minutes or until tender and beginning to brown. Remove mushroom mixture from pot.

2. Sprinkle meat with salt and pepper. In the same pot heat 1 Tbsp. oil over medium-high heat. Add half of the meat; cook until browned. Transfer to a bowl. Repeat with remaining meat, adding more oil if necessary. Return all the meat and the mushroom mixture to the pot. Add broth, wine, mustard, and dried thyme (if using). Bring to boiling, stirring to combine.

3. Roast, covered, 1 hour. In a small bowl stir together butter and flour. Stir butter mixture and fresh thyme (if using) into meat mixture in pot. Roast, covered, 30 minutes more or until meat is tender and sauce is slightly thickened. Serve meat mixture with garlic toasts or pasta and, if desired, fresh thyme sprigs.

TIP: For an easy side, serve a vegetable such as steamed French-cut green beans or a quick tossed salad.

PER SERVING: 533 cal., 33 g fat (12 g sat. fat), 141 mg chol., 747 mg sodium, 13 g carb., 2 g fiber, 5 g sugars, 39 g pro.