Cooking 4 My Girls: January 2012

Dinner tonight could have been better if it wasn't for the tough beef. I am not sure if the problem with the beef was that it may have been a lower quality of beef, or that I over cooked it. Whatever the reason it was TOUGH! We made Anna chew it for a good five minutes before she could swallow it. Granted it was Anna and she tends to over exagerate if it is something she doesn't want to do.
Besides the tough beef, this was a good dish. The broccoli, onions, and mushrooms were all very good and the cream of mushroom soup added a lot of flavor and the sauce that was left behind tried to help out the dried out tough meat. Sarah liked the beef and kept on asking for more, but the rest of us had one piece and that was enough!

Grade:
If the meat would have been tender: B+
As it was: D+
Ingredients: (Recipe from Campbell's)
Vegetable cooking spray
1 boneless beef sirloin steak, 3/4-inch thick (about 1 pound), sliced into very thin strips
2 cups broccoli florets
6 ounces sliced mushrooms (about 2 cups)
2 medium onions, cut into wedges
1/2 teaspoon garlic powder or 2 cloves garlic, minced
1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Cream of Mushroom Soup
1/2 cup water
1 tablespoon low-sodium soy sauce
1 cup regular long-grain white rice, cooked according to package directions without salt (about 3 cups)

Directions
1.Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the beef and cook until it's well browned, stirring often. Remove the beef from the skillet and set aside.

2.Remove the skillet from the heat and spray with the cooking spray. Add the broccoli, mushrooms, onion and garlic powder and cook until the vegetables are tender-crisp, stirring often.

3.Stir the soup, water and soy sauce in the skillet and heat to a boil. Return the beef to the skillet and cook until it's cooked through. Serve the beef mixture over the rice.