Post by chief_cook2 on Jan 5, 2003 22:44:28 GMT -6
Yield: 4 servings
1 lbs SIRLOIN, SLIGHTLY FROZEN
1 each LARGE ONION, CUT IN WEDGES
1 each SMALL RED PEPPER, IN STRIPS
1 each MED ZUCCHINI, SLICED, ¼" <br>1/2 tsp DRIED TARRAGON LEAF, CRUSHED
6 oz WHOLE MUSHROOMS, DRAINED
1/2 cup BEEF BROTH
2 tbsp DIJON MUSTARD
1 cup SOUR CREAM
1 x HOT COOKED SPAGHETTI SQUASH
Procedures
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.
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