Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb SIRLOIN, SLIGHTLY FROZEN
1 ea LARGE ONION, CUT IN WEDGES
1 ea SMALL RED PEPPER, IN STRIPS
1 ea 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
1 x 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.

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