1 lb sirloin or tenderloin, cut into 2 inch strips
1 cup mushrooms, sliced
1 large onion, diced
2 tablespoons (1/4 stick) butter
1 tablespoon olive oil
3/4 tablespoon smoked paprika
1 tablespoon all purpose flour
1 tablespoon Worcestershire sauce
1/2 tablespoon Dijon mustard
1 cup beef stock
1/2 cup tomato puree
1/2 cup plain yogurt
1/2 teaspoon salt
Dash of cayenne
1 tablespoon parsley, chopped
Mix flour, smoked paprika, cayenne and salt In a large bowl and add meat. Mix around with your hands, making sure every piece of meat is coated with the seasoned flour mixture.
Heat olive oil and butter in a large skillet, on medium-high, add mushrooms and cook until golden. Add the seasoned meat and cook until barely browned, then stir in onions and cook until slightly golden.
Add beef stock and scrape up any bits stuck to the bottom of the skillet with a wooden spoon or spatula. Let it come to a simmer and reduce heat to medium-low.
Add Dijon mustard, tomato puree and Worcestershire sauce. Cook about 5 minutes and remove from heat. Stir in yogurt until well combined.
Serve over white rice, garnish with fresh parsley and enjoy!