Yield: 4 servings
Measure | Ingredient |
---|---|
1 pounds | SIRLOIN, SLIGHTLY FROZEN |
1 each | LARGE ONION, CUT IN WEDGES |
1 each | SMALL RED PEPPER, IN STRIPS |
1 each | MED ZUCCHINI, SLICED, 1/4\" |
½ teaspoon | DRIED TARRAGON LEAF, CRUSHED |
6 ounces | WHOLE MUSHROOMS, DRAINED |
½ cup | BEEF BROTH |
2 tablespoons | DIJON MUSTARD |
1 cup | SOUR CREAM |
1 x | HOT COOKED SPAGHETTI SQUASH |
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.