The Dark Kitchen
The Dark Kitchen
Dark's Kitchen
Serves 4

1 lb sirloin or tenderloin, cut into 2 inch strips
1 C mushrooms, sliced
1 large onion, diced
2 Tbsp butter
1 Tbsp olive oil
3/4 Tbsp smoked paprika
1 Tbsp all purpose flour
1 Tbsp Worcestershire sauce
1/2 Tbsp Dijon mustard
1 C beef stock
1/2 C tomato puree
1/2 C plain yogurt
1/2 tsp salt
dash cayenne
1 Tbsp parsley, chopped, garnish, optional


Mix flour, smoked paprika, cayenne, and salt in a large bowl. Add meat. Mix with your hands, making sure meat is thoroughly coated with seasoned flour mixture.

Heat olive oil and butter, in a large skillet, on medium-high heat. Add mushrooms. Cook until golden. Add seasoned meat. Cook until barely browned. Stir in onions. Cook until slightly golden.

Add beef stock. Scrape up any bits stuck to bottom of skillet. Bring to a simmer. Reduce heat to medium-low.

Add Dijon mustard, tomato puree, and Worcestershire sauce.

Cook for 5 minutes. Remove from heat.

Stir in yogurt, until well combined.

Serve over white rice and garnish with fresh parsley.
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