Beef Dijon Stroganoffbeef, main dish, meats, vegetables 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 teaspoon dried tarragon leaf, crushed 6 oz whole mushrooms, drained 1/2 cup beef broth 2 tablespoon dijon mustard 1 cup sour cream 1 single 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. |
