Beef Stroganoff

5 tablespoons clarified butter or ghee
1 pound top sirloin, tenderloin, or venison steak, cut thin into strips
1 small white onion, chopped fine
1 8-oz package cremini mushrooms, sliced
Salt and pepper to taste
1/2 teaspoon dry tarragon
1 8-oz container sour cream
½ cup Greek yogurt

1. Melt 3 tablespoons butter in a large heavy skillet over medium high heat. Add half the meat. Sprinkle meat with salt and pepper. Cook, stirring often, until browned, about 3-5 minutes. Remove to a bowl. Cook the remaining beef until browned and add to the bowl.
2. In the same pan, reduce heat to medium and add the onion. Cook for 3-4 minutes. Add the remaining butter, increase heat to medium high and add the mushrooms and tarragon. Cook, stirring occasionally, for about 4 minutes until mushrooms have released their liquid.
3. Reduce heat to low and add the sour cream and yogurt. Mix in thoroughly. Do not boil. Stir in the beef. Add more salt and pepper to taste. Serve over egg noodles, rice, or boiled or mashed potatoes.