Ingredients
- 2 tablespoons vegetable (or other high-heat, neutral-flavor) oil, divided
- 5 ounces sirloin steak, cubed (½-inch)
- 10 ounces cremini mushrooms, quartered (stems still attached)
- 2 tablespoons unsalted butter
- 1 large carrot (about 7 ounces), finely diced (about 1 ½ cups)
- 1 large parsnip (about 7 ounces), finely diced (about 1 ½ cups)
- 1 medium yellow onion (about 8 ounces), finely diced (about 1 ½ cups)
- 6 scallions, finely chopped (both the white and green parts)
- 2 large garlic cloves, minced
- 1 1/2 tablespoons all-purpose flour
- 2 cups beef or chicken stock (see headnote)
- 1 tablespoon Dijon mustard
- 2 teaspoons apple cider vinegar
- 1 teaspoon prepared horseradish
- 1/4 cup whole-milk Greek yogurt, room temperature, plus more to taste
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