Juicy Steak With Mushrooms, Sun-Dried Tomatoes and Horseradish Sauce
10 ounces mushroom, sliced
1/2 cup sun dried tomato, julienned
1/2 cup vegetable broth
4 cups spinach, torn
1 pound sirloin steak
4 tablespoons light sour cream
1 teaspoon Dijon mustard
1 teaspoon horseradish
1 teaspoon honey
1/2 teaspoon Worcestershire sauce
Preheat a non-stick skillet over medium heat and spray with cooking spray. Add mushrooms and sun dried tomatoes and cook for 5 – 6 minutes until mushrooms are tender. Add vegetable broth by tablespoonfuls as needed to keep the mixture from sticking to the pan. You don’t want to add too much broth at one time, or you will steam your vegetables instead of sauteing them.
Add spinach and cook another 1 – 2 minutes to wilt.
Combine sauce ingredients and serve with vegetables and steak.