3 tablespoons (45 ml) all-purpose flour

1 1/2 lbs (675 g) beef sirloin, cut into strips

3 tablespoons (45 ml) oil

2 onions, thinly sliced

1 lb (454 g) white button mushrooms, sliced

3 tablespoons (45 ml) butter

3 cloves garlic, chopped

1/2 cup (125 ml) red wine

1 cup (250 ml) beef broth

1 tablespoon (15 ml) whole-grain mustard

1/2 teaspoon (2.5 ml) paprika

3/4 cup (180 ml) 10% plain yogurt

Chopped flat-leaf parsley, to taste

Chopped fresh chives, to taste

Salt and pepper

In a bowl, dust meat with flour.

In a large skillet over high heat, brown meat, a small amount at a time, in oil. Season with salt and pepper. Transfer meat to the slow cooker as you go.

In the same skillet, brown onions and mushrooms in butter. Season with salt and pepper. Add garlic and cook for 1 minute. Deglaze with wine and pour into the slow cooker. Add remaining ingredients except for yogurt and herbs. Stir well.

Cover and cook on low for 4 hours.

Just before serving, add yogurt and adjust seasoning. Serve on egg noodles and sprinkle with herbs.

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