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 thick 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 thin slices. In 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 pepper. Over medium heat, saute 3 minutes. Add zucchini; saute 1 minute. Increase heat to medium high; add tarragon, mushrooms, broth, and mustard to skillet. Stir until blended. Reduce heat to low; stir in sour cream. Heat through 1 minute - do not simmer.