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Ingredientes
- 1 pound sirloin steak, slightly frzn
- 1 lg. onion, cut in wedges
- 1 sm. red pepper, cut in strips
- 1 med. zucchini, cut in 1/4 inch slices
- 1/2 teaspoon dry tarragon leaves, crushed
- 1 (6 ounce.) jar whole mushrooms, liquid removed
- 1/2 c. beef broth
- 2 tbsp. Dijon mustard
- 1 c. lowfat sour cream
- Warm cooked spaghetti squash
Direcciones
- Cut steak across the grain into 12-inch skillet, heat 2 Tbsp. salad oil over high heat. Add in steak; saute/fry 1 minute with slotted spoon, remove steak strips; set aside.
- To drippings in skillet, add in onion and peppers; over medium heat, saute/fry 3 min. Add in zucchini; saute/fry 1 minute, increase heat to medium high; add in tarragon, mushrooms, broth and mustard. Stir till blended. Reduce heat to low; stir in lowfat sour cream. Heat through 1 minute. Don't simmer. Serves 4-6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 341g | |
| Recipe makes 4 servings | |
| Calories 374 | |
| Calories from Fat 232 | 62% |
| Total Fat 26.0g | 33% |
| Saturated Fat 12.37g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 295mg | 12% |
| Potassium 791mg | 23% |
| Total Carbs 9.08g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 5.63g | 4% |
| Protein 26.57g | 43% |
