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1 lb SIRLOIN, SLIGHTLY FROZEN 6 oz WHOLE MUSHROOMS, DRAINED
1 ea LARGE ONION, CUT IN WEDGES 1/2 c BEEF BROTH
1 ea SMALL RED PEPPER, IN STRIPS 2 tb DIJON MUSTARD
1 ea MED ZUCCHINI, SLICED, 1/4" 1 c SOUR CREAM
1/2 ts DRIED TARRAGON LEAF, CRUSHED 1 x HOT COOKED SPAGHETTI SQUASH
4 servings
1. Cut Steak In Thin Strips, Across The Grain. In A 12 Inch Skillet, Heat
2 Tablespoons Oil Over High Heat. Add The Steak; Saute For 1 Minute. With
Slotted Spoon, Remove The Steak Strips And Set Aside.
2. To The Drippings In The Skillet, Add Onion And Pepper; Over Medium Heat
Saute 3 Minutes. Add The Zucchini; Saute 1 Minute. Increase Heat To Medium
High, Add Tarragon And Mustard To Skillet. Stir Until Blended. Reduce Heat
To Low; Stir In Sour Cream. Heat Through 1 Minute. Do Not Simmer.
1 ea LARGE ONION, CUT IN WEDGES 1/2 c BEEF BROTH
1 ea SMALL RED PEPPER, IN STRIPS 2 tb DIJON MUSTARD
1 ea MED ZUCCHINI, SLICED, 1/4" 1 c SOUR CREAM
1/2 ts DRIED TARRAGON LEAF, CRUSHED 1 x HOT COOKED SPAGHETTI SQUASH
4 servings
1. Cut Steak In Thin Strips, Across The Grain. In A 12 Inch Skillet, Heat
2 Tablespoons Oil Over High Heat. Add The Steak; Saute For 1 Minute. With
Slotted Spoon, Remove The Steak Strips And Set Aside.
2. To The Drippings In The Skillet, Add Onion And Pepper; Over Medium Heat
Saute 3 Minutes. Add The Zucchini; Saute 1 Minute. Increase Heat To Medium
High, Add Tarragon And Mustard To Skillet. Stir Until Blended. Reduce Heat
To Low; Stir In Sour Cream. Heat Through 1 Minute. Do Not Simmer.
