Hungarian Beef and Mushrooms

Ingredients

• 1 tablespoon extra virgin olive oil
  
• 1/2 yellow onion, cut into 1/4" strips
  
• 3 cloves garlic, minced
  
• 1 large shallot, finely chopped
  
• 8 ounces cremini or button mushrooms, sliced 1/4" thick
  
• 1 tablespoon sweet paprika
  
• 1/8 teaspoon grated nutmeg (or 1/4 teaspoon ground allspice)
  
• 2 sprigs fresh tarragon, or 1 teaspoon dried tarragon
  
• 1/2 cup red wine
  
• 1/3 cup low sodium beef or vegetable broth
  
• 1 1/2 teaspoons salt
  
• 10 turns of black pepper
  
• .6 pounds sirloin or flank steak, cut against the grain into 2" strips, 1/4" thick
  
• 1/3 cup fresh picked dill, coarsely chopped
  
• baked spaghetti squash or egg noodles
  
• sauerkraut or vinegary sautéed cabbage
  
• Bulgarian yogurt or whole Greek yogurt (or a spritz of lemon juice if dairy free)
  

Directions

1. In a cast iron skillet or medium dutch oven, heat olive oil over medium heat and sauté the onion, garlic and shallot until soft, about 5 minutes. Next, add the mushrooms and brown, stirring occasionally. Once you get some nice color, add the paprika, nutmeg or allspice, tarragon and red wine. Bring to a boil, then reduce heat to medium-low and simmer, until most of the wine is evaporated.
2. Add broth, salt, pepper and beef. Bring to a boil, then reduce heat to low and simmer 5 minutes. Stir in dill.
3. Serve over spaghetti squash and sauerkraut. Top with yogurt.