Notes
Ingredients
Light olive oil/vegetable oil
300g sirloin steak, cut into thin strips
1 onion, thinly sliced
2 cloves garlic, crushed
Sprig thyme
10 button mushrooms, sliced
400ml beef stock
1 tsp. Worcestershire sauce
1 tsp. balsamic vinegar
1/2 tsp. smoked paprika
2 tbsp. tomato puree
2 tsp. Dijon mustard
75g natural yoghurt
Handful flatleaf parsley, finely chopped
Method
Heat a drizzle of oil in a frying pan over a medium high heat. Add the steak strips, season with salt and fry until golden brown. Set aside.
Add the onion to the pan and cook until starting to soften.
Add the garlic, mushrooms and thyme, along with a couple of tbsp. beef stock. Over a high heat, cook until the veg is golden, adding more stock when the existing stock has almost reduced. Continue to do this until only a quarter of the stock (100ml) remains. The veg should be lovely and caramelised.
Return the beef to the pan and add the remaining stock, Worcestershire sauce, balsamic vinegar, tomato puree, smoked paprika and Dijon mustard.
Simmer until the sauce has reduced, remove from the heat and stir through the yoghurt.
Serve with rice, pasta or potatoes and top with the flatleaf parsley.