Ingredients
- 2 Tbsp olive oil
- 12 oz white or cremini mushrooms, trimmed and sliced
- 1 lb sirloin steak, cut into thin strips
- 2 1/2 Tbsp all-purpose flour
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced
- 3/4 c dry red wine
- 1 1/2 c beef stock
- 1 Tbsp tomato paste
- 1/4 c plain Greek-style yogurt
- 1/4 c chopped fresh parsley
Preparation
Step 1
1 Heat 1 Tbsp of the oil in large skillet over medium heat. Add mushrooms and cook until golden brown, about 8 minutes. Transfer to slow-cooker pot coated with cooking spray.
2 Combine beef, 1 1/2 Tbsp of the flour, and 1/4 tsp each salt and pep¬er in bowl. Toss to coat. Transfer to slow cooker.
3 Add remaining 1 Tbsp oil to skillet. Add onion and garlic and cook, stirring, until onion is translucent, about 3 minutes. Stir in remaining 1 Tbsp flour until vegetables are evenly coated. Stir in wine until flour dissolves, scraping pan to release any bits stuck to bottom. Simmer until wine has reduced by half, about 4 minutes. Transfer to slow cooker.
4 Stir in stock and tomato paste until well combined. Cover and cook until beef is tender, 4 to 6 hours on low. Allow liquid to cool slightly, then stir in yogurt and parsley. Season to taste. Serve over buttered noodles.