Beef and Mushrooms Dijon

• 1 lb boneless beef top sirloin steak, about 3/4 to 1 inch thick
• 12 teaspoon Lawry's Seasoned Salt
• 12 teaspoon garlic granules
• 12 teaspoon fresh ground black pepper
• 12 teaspoon lemon & herb seasoning
• 3 tablespoons extra virgin olive oil, divided
• 1 lb mushroom, cleaned and sliced,more to taste
• 1 large onion, sliced julienne,strips separated
• 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
• 12 cup dry white wine or 12 cup chicken broth or 12 cup water
• 2 -4 tablespoons Dijon mustard, according to your preference
• 1 tablespoon balsamic vinegar
• 4 cups hot cooked rice or 4 cups cooked wide egg noodles, as accompaniment,use your favorite recipe
• 2 tablespoons chopped chives (to garnish)

1. Trim all excess external fat from the beef.
2. Slice crosswise into very thin slices.
3. Toss beef with seasoned salt, granulated garlic, pepper, and lemon-herb seasoning.
4. Add 1 Tbsp olive oil, toss again, and let sit for 10 minutes.
5. Heat 1 Tbsp olive oil in a large skillet over medium-high heat.
6. Add beef in two batches, cooking each until beef is well browned, stirring often; set beef aside on a plate.
7. Add remaining 1 Tbsp olive oil to hot skillet, then add mushrooms and onions.
8. Cook over high heat until onions are tender and mushroomes have given up their moisture, and the moisture has evaporated.
9. Add any juices which have drained from beef strips, mushroom soup, wine, mustard, and balsamic vinegar.
10. Heat to a boil, stirring constantly.
11. Return beef to the skillet and heat through.
12. Serve over rice or noodles, garnished with chopped chives.

boneless beef, salt, garlic, ground black pepper, lemon herb seasoning, extra virgin olive oil, mushroom, onion, condensed cream, white wine, balsamic vinegar, rice, chives

Taken from www.food.com/recipe/beef-and-mushrooms-dijon-77972 (may not work)