1 1/2 tsp. cracked black pepper
1 lb. beef flank steak
1 lb. fresh asparagus or 1 (10 oz.) pkg. frozen asparagus spears
1 c. sliced fresh mushrooms
7 green onions, sliced
1/2 tsp. instant beef bouillon granules
1 tbsp. all-purpose flour
1 tbsp. Dijon-style mustard
1/3 c. dairy sour cream

Sprinkle half the pepper over steak. Rub over meat; press in with hands. Turn steak; rub remaining pepper on other side. Place steak on unheated rack of broiler pan. Broil 3 inches from heat 8 to 10 minutes or until done, turning once. Sprinkle with 1/4 teaspoon salt. Thinly bias-slice steak.

If using fresh asparagus, wash asparagus; break off woody base. Cook asparagus in small amount of boiling water until crisp-tender. Drain; keep warm. Cook mushrooms, onions, bouillon and 1/4 cup water, uncovered, 5 minutes or until mushrooms are tender.

Stir flour and mustard into sour cream. Add to mushroom mixture. Add 1/3 cup water. Cook and stir until bubbly; cook 1 minute more.

To serve, arrange beef slices on each of 4 dinner plates. Top with asparagus spears and spoon sauce over. Makes 4 servings.

Per serving: 236 calories, 27 g protein, 9 g carbohydrate, 10 g fat, 345 mg sodium.