Beef & Mushrooms Dijon

Another quick and easy meal from my Campbell's cookbook.  I don't care for mushrooms, so I made this just for Jarom & Mike one night when the girls weren't here.  They really enjoyed this meal and it will definitely be made again.

1 lb. boneless beef sirloin steak, 3/4" thick
2 tbsp. vegetable oil
2 c. sliced mushrooms
1 medium onion, sliced
1 can (10.75 oz.) Campbell's Condensed Cream of Mushroom Soup
1/2 c. water
2 tbsp. Dijon mustard
4 c. hot cooked rice

1.  Slice beef into very thin strips.
2.  In skillet over medium0high heat, heat half the oil.  Cook beef in 2 batches until browned, stirring often.  Set beef aside.
3.  Add remaining oil.  Add mushrooms and onion.  Cook over medium heat until tender.
4.  Add soup, water, and mustard.  Heat to a boil.  Return beef to pan.  Heat through.  Serve over rice.

Serves 4