Beef Dijon Stroganoff

Ingredients

1 lb sirloin, slightly frozen 1 each large onion, cut in wedges 1 each small red pepper, in strips 1 each med zucchini, sliced, 1/4 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 hot cooked spaghetti squash	Advertisements

Preparation
 
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.

 

 
Servings: 4

 

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