Beef & Mushroom Skillet

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CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup

CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup

An iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•A delicious blend of fresh mushrooms and real cream make it delicious
•Low in fat
•Rich in Vitamin D
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  • 3/4 cup (185 mL) uncooked wholegrain brown rice
  • Vegetable oil cooking spray
  • 1 lb (454 g) grilling steak, cut into thin strips
  • 4 cups (1 L) sliced mushrooms
  • 1 medium red onion, chopped or sliced
  • 1 can CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup
  • 1/2 cup (125 mL) water
  • 1 tbsp (15 mL) Dijon-style mustard
  • 1 tbsp (15 mL) Worcestershire sauce
  • 1/2 tsp (3 mL) dried thyme leaves, crushed
  • 1/4 tsp (1 mL) black pepper


  1. Prepare rice according to package directions. Set aside and keep warm.
  2. Heat large non-stick skillet, lightly coated with cooking spray, at medium-high heat
  3. Add beef and brown well until cooked through, stirring often. Set beef aside. Reduce heat to medium.
  4. Add additional cooking spray. Add mushrooms and onion and cook until tender and lightly browned – about 3 to 5 minutes.
  5. Stir in mixture of soup, water, mustard, Worcestershire sauce, thyme and pepper. Heat to a boil. Return beef to skillet and heat through. Serve with prepared rice.

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    March 28, 2011

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    November 30, 2010

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Amount Per Serving
Calories 370
Fat 11 g
Saturated Fat 3 g
Cholesterol 60 mg
Sodium 680 mg
Carbohydrate 39 g
Dietary Fibre 4 g
Protein 30 g
Calcium 4 %DV
  • Two servings of vegetables
  • Good Source of fibre
  • Excellent source of protein

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