Hungarian Beef And Mushrooms

• 1 tablespoon extra virgin olive oil
• 1/2 yellow onion, cut into 1/4" strips
• 3 cloves garlic, minced
• 1 large shallot, finely chopped
• 8 ounces cremini or button mushrooms, sliced 1/4" thick
• 1 tablespoon sweet paprika
• 1/8 teaspoon grated nutmeg (or 1/4 teaspoon ground allspice)
• 2 sprigs fresh tarragon, or 1 teaspoon dried tarragon
• 1/2 cup red wine
• 1/3 cup low sodium beef or vegetable broth
• 1 1/2 teaspoons salt
• 10 turns of black pepper
• .6 pounds sirloin or flank steak, cut against the grain into 2" strips, 1/4" thick
• 1/3 cup fresh picked dill, coarsely chopped
• baked spaghetti squash or egg noodles
• sauerkraut or vinegary sauteed cabbage
• Bulgarian yogurt or whole Greek yogurt (or a spritz of lemon juice if dairy free)

1. In a cast iron skillet or medium dutch oven, heat olive oil over medium heat and saute the onion, garlic and shallot until soft, about 5 minutes. Next, add the mushrooms and brown, stirring occasionally. Once you get some nice color, add the paprika, nutmeg or allspice, tarragon and red wine. Bring to a boil, then reduce heat to medium-low and simmer, until most of the wine is evaporated.
2. Add broth, salt, pepper and beef. Bring to a boil, then reduce heat to low and simmer 5 minutes. Stir in dill.
3. Serve over spaghetti squash and sauerkraut. Top with yogurt.

extra virgin olive oil, yellow onion, garlic, shallot, cremini, sweet paprika, nutmeg, tarragon, red wine, beef, salt, black pepper, sirloin, fresh picked dill, egg noodles, cabbage, yogurt

Taken from food52.com/recipes/34126-hungarian-beef-and-mushrooms (may not work)