Ingredients
- 1 1/2 pounds top sirloin steak, cubed
- Salt and pepper to taste
- 2 tablespoons butter
- 1 tablespoons olive oil
- 1 cup onion, chopped
- 1/4 cup sherry
- 3 garlic cloves, chopped
- 3 cups mushrooms, sliced
- 1 tablespoon Worcestershire sauce
- 1/4 cup tomato paste
- 6 cups beef broth
- 1/4 teaspoon cayenne pepper
- 2 cups uncooked egg noodles
- 8 ounces Greek yogurt
How to Make
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Step 1: In a Dutch oven, melt butter with olive oil over medium high heat. Season beef with salt and pepper add to Dutch oven and sear on all sides. Remove and save for later, cover with foil.
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Step 2: Add onions to the pot and cook until translucent, adding sherry half way through the cooking, scraping any beef that might be attached to the bottom. Then add garlic and mushrooms. Cook until mushrooms are soft, season with the Worcestershire sauce and stir well.
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Step 3: Add the beef once again and tomato paste. Stir well letting the tomato paste caramelized just a bit and then add cayenne and broth. Heat to boiling; reduce heat to medium low, cover and simmer for 20 minutes.
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Step 4: Stir in noodles. Cover; cook 5 to 7 minutes, stirring occasionally, until noodles are tender.
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Step 5: Stir in Greek yogurt. Cook 3 minutes, stirring until well blended. Turn off the heat and let it sit cover for a few extra minutes before serving.
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Step 6: If you with, sprinkle every bowl with your favorite chopped fresh herbs. I usually use thyme or chives.
We hope you enjoy this recipe!
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