Monday, September 30, 2013
12 oz boneless beef tri-tip or sirloin tip steak, cut into 1 inch pieces
1 1/2 - 2 cups mushrooms - sliced
1/3 cup minced shallots
1/2 tsp dried thyme
1 1/4 cup reduced sodium beef broth
1 tsp Worcestershire Sauce
2 TBSP water
1 TBSP cornstarch
1/3 cup plain greek yogurt
4 tsp coarse grain Dijon mustard
4 tsp chopped fresh parsley
Season beef with salt and pepper. Heat 2 tsp olive oil in a large skillet over med-high heat until hot. Add beef; cook 3 - 5 minutes or until browned and rare to medium - rare, turning often. Remove to plate.
Add another 2 tsp of oil to the skillet. Add mushrooms; cook over med-high heat 3 -5 minutes or until tender, stirring occasionally. Add shallots and thyme; cook and stir 30 seconds. Add broth and Worcestershire Sauce and bring to a boil. Boil 2 minutes, stirring occasionally.
In a separate bowl, mix together water and cornstarch; stir into sauce. Cook 1 minutes or until thickened, stirring constantly. Reduce heat to low, stir in yogurt and mustard until smooth. Return beef to skillet; cook 30-60 seconds or until heated through. Do not overcook. Sprinkle with parsley.
You can serve this over rice, noodles or potatoes, or eat it on its own!