Title: Beef Dijon Stroganoff
Categories: Beef Meat Entree Vegetable
Yield: 4 Servings
| 1 | lb | SIRLOIN, SLIGHTLY FROZEN |
| 1 | | LARGE ONION, CUT IN WEDGES |
| 1 | | SMALL RED PEPPER, IN STRIPS |
| 1 | | MED ZUCCHINI, SLICED, 1/4" |
| 1/2 | ts | DRIED TARRAGON LEAF, CRUSHED |
| 6 | oz | WHOLE MUSHROOMS, DRAINED |
| 1/2 | c | BEEF BROTH |
| 2 | tb | DIJON MUSTARD |
| 1 | c | SOUR CREAM |
| | | 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.