Coffee Rubbed Beef Stew

• 500 grams beef tenderloin tails, cut thin into 1-inch wide
• 300 grams champignon
• 200 grams onion, finely chopped
• 1 garlic, chopped
• 1 teaspoon paprika powder
• 1 tablespoon tomato paste
• 50 milliliters brown stock
• 3 tablespoons fat-free yogurt
• 3 tablespoons oil
• salt and pepper

1. Toast the beef strips with paprika powder, ground coffee, a pinch of salt and pepper. Set aside for 15 minutes.
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve immediately over rice pilaf or egg noodles.

beef tenderloin, champignon, onion, garlic, paprika powder, tomato paste, brown stock, yogurt, oil, salt

Taken from food52.com/recipes/40620-coffee-rubbed-beef-stew (may not work)