Beef Steaks in Mushroom Sauce

Gently pound the beef steaks to tenderize the fibers. Season evenly with salt and pepper on both sides.

Heat olive oil in a pan and quickly sear the steaks over high heat on both sides (about 2 minutes per side) until golden brown. Remove the meat from the pan and keep it warm.

In the same pan, add the chopped onion and sauté until translucent. Then add the sliced mushrooms (and the previously soaked dried porcini). Cook the mushrooms over medium heat until they release their water and it completely evaporates, concentrating the flavors.

Add the chopped garlic and thyme. Once the garlic becomes fragrant, pour in the stock and scrape the bottom of the pan with a spatula to release all the caramelized bits.

Return the meat to the pan, cover, and simmer over low heat for about 70–80 minutes, until the beef is completely tender. If the liquid reduces too much, add a little water or stock.

Once the meat is tender, uncover the pan and let the sauce thicken slightly through reduction. Finally, stir in Greek yogurt for creaminess (make sure the sauce is no longer boiling vigorously) and sprinkle with fresh parsley.