Cranberry Steak

• 2 tsp. vegetable oil

• 2-3/4 beef top round steaks, about 6 ounces each, 1 inch thick, cut in 6 strips

• 3/4 onion, diced

• 1-1/4 cups canned whole berry cranberry sauce

• 2 tsp. prepared horseradish

• 3/4 tsp. mustard

• 1/4 tsp. Worcestershire sauce

• 1 Tbs. plus 1 tsp. water

Heat oil in a heavy nonstick skillet over medium high heat. Sauté steaks 4-5 minutes per side until cooked. Transfer meat to a platter. Set aside and keep warm. Sauté onion in drippings 7-8 minutes, stirring occasionally until tender. Stir in next 5 ingredients and bring to a boil, stirring frequently. Serve sauce over meat.