1 lb. sirloin steak, slightly frozen
1 lg. onion, cut in wedges
1 sm. red pepper, cut in strips
1 med. zucchini, cut in 1/4 inch slices
1/2 tsp. dried tarragon leaves, crushed
1 (6 oz.) jar whole mushrooms, drained
1/2 c. beef broth
2 tbsp. Dijon mustard
1 c. sour cream
Hot cooked spaghetti squash

Cut steak across the grain into 12-inch skillet, heat 2 tablespoons salad oil over high heat. Add steak; saute 1 minute with slotted spoon, remove steak strips; set aside.

To drippings in skillet, add onion and peppers; over medium heat, saute 3 minutes. Add zucchini; saute 1 minute, increase heat to medium high; add tarragon, mushrooms, broth and mustard. Stir until blended. Reduce heat to low; stir in sour cream. Heat through 1 minute. Do not simmer. Serves 4-6.