INGREDIENTS
1 1/2
lbs lean tri-tip sirlion steak, trimmed of all fat, cut in thin 1/4″ x 2″ strips
olive oil cooking spray
1 tbsp
butter
1
small onion, chopped
2 cloves
garlic, chopped
10 oz
sliced mushrooms
1 can
Campbell’s tomato soup
1 cup
water
1
small fresh bay leaf
2 tsp
worcestershire sauce
2/3 cup
light sour cream