Author Notes
Rubbed with paprika and coffee can add nice depths of flavours to the beef stew. —atika
Ingredients
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500 grams
beef tenderloin tails, cut thin into 1-inch wide
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300 grams
champignon
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200 grams
onion, finely chopped
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1
garlic, chopped
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1 teaspoon
paprika powder
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1 tablespoon
tomato paste
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50 milliliters
brown stock
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3 tablespoons
fat-free yogurt
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3 tablespoons
oil
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salt and pepper
Directions
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Toast the beef strips with paprika powder, ground coffee, a pinch of salt and pepper. Set aside for 15 minutes.
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Heat 3 tablespoon oil in a large skillet over medium heat, add the beef strips and increase the heat to medium-high. Fry the beef in batches until browned on each sides. Remove beef to the bowl, and set aside.
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In the same pan, add the onions. Cook the onions in a medium heat until soft, or about 3 minutes. Remove the onion to the same bowl of beef, and set aside.
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Melt 2 tablespoon of butter in a same pan. Add the mushrooms and cook in a medium-high heat until browned, and cook through. Stirring occasionally, add chopped garlic and thyme while cooking.
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Reduce the heat, add tomato paste, beef, and shallots. Cook for about 1-2 minutes, and deglaze a pan with brown stock, cook until the stock simmering, Fold in the yogurt. Taste and adjust the seasoning with salt and pepper.
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Serve immediately over rice pilaf or egg noodles.
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