°3 teaspoons of flour
°1 pound lean beef, sliced
°45 ml oil
°2 onions thinly slice
°1 pound white mushrooms, slice
°45 ml butter
°3 garlic cloves, mince
°125 ml (half a cup) of red wine
°250 ml (1 cup) beef broth
°15 ml (1 tbsp.) old-fashioned mustard
°2.5 ml (half a tsp) paprika
°180 ml (¾ cup) 10% plain yogurt
°Chopped parsley, to taste
°Fresh chives, chop to taste
* Methods :
In a bowl, put the meat in the flour.
In skillet on high heat, brown meat small amount in oil. Salt // pepper. Transfer the meat to the slow cooker as you go.
In the same skillet, sauté the onions and mushrooms in the butter. Salt and pepper. Adding garlic also cooking for 1 min. Sweeten with wine and transfer to the slow cooker. Add the rest of the ingredients except the yogurt and the herbs. Good mix.
Cover and cook over low heat for 4 hours.
Just before serving, add the yogurt and adjust the seasoning. Spoon over egg noodles and sprinkle with herbs.