1 1/2 lb (675 g) beef sirloin

1/4 cup (60 ml) flour

3 tablespoons (45 ml) oil

Salt and pepper

2 onions, chopped

3 tablespoons (45 ml) butter

3 cups (750 ml) sliced mushrooms

2 cloves garlic, finely chopped

1/2 cup (125 ml) red wine

1 cup (250 ml) beef broth

1/2 teaspoon (2.5 ml) paprika

• 1 tablespoon (15 ml) Dijon mustard or
• 1 tablespoon (15 ml) Meaux mustard

Cut the sirloin into 1-cm (1/2-inch) wide strips against the grain of the meat.

Dust the meat pieces with flour and brown in a skillet over high heat in the oil, a little at a time. Season with salt and pepper. Place into the slow cooker.

In the same skillet, brown the onions in the butter. Add the mushrooms, garlic and cook for 5 minutes over high heat. Season with salt and pepper.

Deglaze with the wine and pour into the slow cooker. Add the remaining ingredients except for the yogurt and parsley or chives.

Cover and cook on high heat for about 2 hours, or low heat for 4 to 5 hours, approximately.

Add the yogurt and adjust the seasoning. Do not boil.

Sprinkle with parsley or chives and serve with egg noodles.

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