Ingredients

• 3 cups mushrooms, sliced
• 1 cup shitake mushrooms, sliced
• 1 large onion, sliced
• 3 cloves garlic, minced
• 2 Tbsp. beef broth
• 16 ounces flank steak, thinly sliced
• 2 Tbsp. catsup
• 14 ounces beef broth, one can
• Tofu Sour Cream
• 12 ounces tofu, silken, firm
• 1 lemon, juiced
• 1 tsp. cider vinegar
• 12 black olives

Method

Heat mushrooms, onion, garlic, and 2T of broth in a skillet until onions are translucent. Set aside.

In skillet, lightly brown flank steak. Add catsup, can of broth, and garlic powder to steak and simmer 10 more minutes. Add onions to flank steak; mix well and cook 1-2 minutes longer. Add Tofu sour cream and bring to a boil, cook 1 minute.

Serve over spaghetti squash or mashed cauliflower.

Categories

Basic, Pasta, Beef