*ingredients :

°3 tsp flour
°1 pound (675 g) lean beef, sliced
°45 ml (3 tablespoons) oil
°2 onions thinly sliced
°1 pound (454 g) white mushrooms, sliced
°45 ml (3 tablespoons) butter
°3 garlic cloves, minced
°125 ml (half a cup) red wine
°250 ml (1 cup) beef broth
°15 ml (1 tablespoon) old mustard
°2.5 ml (half a teaspoon) paprika
°180 ml (¾ cup) 10% plain yogurt
°Chopped parsley, to taste
°Fresh chive, chop to taste
° Salt & Pepper

* Methods :

In a bowl, put the meat in flour.
In a large skillet over high heat, brown the meat a small amount in the oil. Salt and Pepper. Transfering meat to slow cookeer as you go.
In the same skillet, saute onions and mushrooms in butter. Salt and Pepper. Add garlic and cook for 1 minute. Sweeten with wine and transfer to slow cooker. Add the rest of the ingredients except for the yogurt and herbs. Good mixing.
Covering & cooking on low heat for 4 h .
When ready to serve, add the yogurt and adjust the seasoning. Place over egg noodles and sprinkle with herbs.

Enjoy !