Ingredients
- 1 pound lean beef sirloin sliced thinly against the grain
- ½ teaspoon kosher salt divided
- ¼ teaspoon black pepper divided
- 2 tablespoons olive oil divided
- ½ large yellow onion thinly sliced
- 10 ounces baby bella mushrooms sliced
- 4 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 tablespoon Worcestershire sauce
- 4 teaspoons Dijon mustard
- 1 pinch ground nutmeg
- 2 cups low-sodium beef broth
- ⅔ cup plain 2% Greek yogurt room temperature
- Fresh chopped parsley for garnish, optional
Instructions
- Season the beef with ¼ teaspoon salt and ⅛ teaspoon pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the beef strips in a single layer and quickly sear for about 1-2 minutes per side until browned. Remove the beef and set aside.
- Add the remaining olive oil to the same skillet. Add the sliced onion, mushrooms, and minced garlic and cook for 5-7 minutes, or until the vegetables are tender and starting to brown.
- Sprinkle the flour over the vegetables and stir for 1 minute. Add the Worcestershire sauce, Dijon mustard, nutmeg, and the remaining salt and pepper.
- Gradually pour in the beef broth while whisking to eliminate any lumps. Simmer for about 5 minutes until the sauce thickens slightly.
- Return the beef to the skillet and stir to combine. Reduce the heat and whisk in the Greek yogurt until the sauce is creamy. Adjust seasoning if needed.
- Garnish with fresh chopped parsley, serve over your favorite noodles or rice, and DEVOUR.