Beef dijon stroganoff
4 servings
Ingredients
| Quantity | 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 |
Directions
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.