Ingredients:

  • 1.5 lbs Beef Sirloin or Tenderloin tips, sliced into 1/2-inch strips
  • 1 tbsp Neutral oil (Avocado or Grapeseed)
  • 1/2 tsp Sea salt
  • 1/2 tsp Cracked black pepper
  • 10 oz Cremini mushrooms, sliced thick
  • 1 large Yellow onion, finely diced
  • 3 cloves Garlic, minced
  • 2 tbsp Unsalted butter
  • 1 tsp Smoked Paprika
  • 1.5 cups Low-sodium beef bone broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1/2 cup Plain Greek yogurt, room temperature
  • 2 tbsp All-purpose flour

Instructions:

  1. Pat the beef strips completely dry with paper towels. Season evenly with sea salt and cracked black pepper.
  2. Heat neutral oil in a large stainless steel or cast iron skillet over high heat until shimmering. Sear the beef in batches for 1-2 minutes until a brown crust forms but the center remains pink. Remove beef from the pan and set aside.
  3. In the same skillet, melt the unsalted butter over medium-high heat. Add the sliced cremini mushrooms and sauté until they release their moisture and turn golden brown.
  4. Stir in the diced yellow onion and minced garlic. Cook for 5-7 minutes until the onions are translucent and fragrant.
  5. Sprinkle the all-purpose flour and smoked paprika over the vegetables. Stir constantly for 1 minute to cook out the raw flour taste.
  6. Slowly pour in the beef bone broth, Worcestershire sauce, and Dijon mustard while whisking to deglaze the pan, lifting the browned bits (fond) from the bottom. Simmer for 3-5 minutes until the sauce thickens into a gravy.
  7. Reduce the heat to low. Whisk in the room-temperature Greek yogurt until the sauce is smooth and velvety. Do not allow the sauce to boil.
  8. Return the seared beef and any accumulated juices to the skillet. Toss to coat and warm through for 1 minute until the beef is warmed through and the sauce is velvety before serving.