Toby Amidor Cookbook cover  -- This recipe is courtesy of Toby Amidor, MS, RD and was not funded by the Beef Checkoff.
This recipe is courtesy of Toby Amidor, MS, RD and was not funded by the Beef Checkoff.
  • Total Recipe Time: 35 minutes
  • Makes 4 servings


  1. 1 1/4 pounds beef Flank Steak
  2. 1 medium yellow onion
  3. 10 ounces button mushrooms
  4. 2 cloves garlic
  5. 2 tablespoons canola oil
  6. 3 tablespoons unbleached all-purpose flour
  7. 1 cup low-sodium beef broth
  8. 1/2 cup dry red wine
  9. 1/4 teaspoon salt
  10. 1/4 teaspoon freshly ground black pepper
  11. 2/3 cup low-fat plain Greek-style yogurt


  1. Cut the flank steak into 1-inch cubes. Cut the onion into ½-inch dice. Slide the mushrooms. Mince the garlic.

    Heat the canola oil in a large skillet over medium. When the oil is shimmering, add the steak and cook until browned, about 2 minutes per side. Transfer the steak to a plate and set aside.
  2. Add the chopped onion to the skillet you used for the steak, and cook over medium heat until soft and translucent, about 2 minutes. Add the mushrooms and minced garlic, and cook until the mushrooms are browned, 5 more minutes. Sprinkle the flour over the mushroom mixture and cook, stirring, until it is incorporated, about 1 minute. Add beef broth, red wine, salt, and pepper and continue to cook over medium heat until the sauce thickens, 2 minutes. Add the steak cubes and simmer gently over medium-low heat for 4 minutes. Then remove from the heat.
  3. Place the yogurt in a small bowl. Stir ¼ cup of the sauce into the yogurt. Then add the warm yogurt mixture to the skillet and stir to incorporate. Serve immediately.
  • Test Kitchen Tips
  • When adding yogurt or any dairy ingredient to a hot dish, tempering helps prevent curdling. To temper, place the yogurt in a small bowl and add a few tablespoons of the warmed sauce, soup, or whatever you are working with. Then the warmed dairy mixture can be gently stirred into the hot sauce.
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