Flank Steak with Creamy Mushroom Sauce

1 lb. flank steak, trimmed
1/2 tsp. salt
1/2 tsp. white pepper
1/2 cup chopped shallots
1 4oz. pkg. gourmet mushroom mix
1/3 cup water
2 tsp. Dijon mustard
1 tbsp. Worcestershire sauce
1/2 tsp. chopped fresh thyme
1/4 cup sour cream

Sprinkle steak evenly with salt and pepper. Place steak on a broiler pan coated
with cooking spray. Broil 6 minutes on each side or until desired degree of
doneness; let stand 10 minutes.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray.
Add shallots to pan; cook 3 minutes, stirring occasionally. Add mushroom
mix to pan. Cover and cook 4 minutes or until mushrooms are tender,
stirring occasionally. Stir in 1/3 cup water, mustard, Worcestershire, and
thyme. Cover and cook 2 minutes. Remove from heat; stir in sour cream.

Cut steak diagonally across grain into thin slices. Serve with mushroom sauce,
Serve with sides of Buttered Asparagus (see recipe below) and buttered egg noodles.

BUTTERED ASPARAGUS: Steam 1 lb. asparagus, covered 3 minutes or until crisp
tender; drain. Melt 1 tbsp. of margarine in large skillet over medium high
heat. Add ½ tsp. salt and ¼ tsp. white pepper to pan. Toss well and cook
2 minutes or until thoroughly heated.

4 servings