Ingredients:
125ml dry white wine
To garnish: fresh parsley, finely chopped
240g wide egg noodles
60g plain Greek yoghurt
4 tbsp olive oil
450g beef, thinly sliced (sirloin or striploin)
2 tsp Dijon mustard
Pinch of salt and pepper
1 tbsp Worcestershire sauce 1 onion, finely diced
1 tbsp all-purpose flour
3 cloves garlic, minced
725ml beef stock
225g mushrooms, sliced
Method:
STEP 1.
Cook egg noodles in a pot filled with salted water as per directions on the package.
STEP 2.
Once the pasta water starts boiling, sauté beef in a skillet with 2 tablespoons of oil and season with pepper and salt. Cook each side for 3 minutes, then remove to a plate.
STEP 3
Sauté onion in the remaining oil for 3 minutes, then add in mushrooms and garlic and stir-cook until mushrooms are done, for another 5 minutes.
STEP 4
To deglaze the pan, pour in dry white wine, scraping up the browned bits. Whisk together beef stock, 1 tablespoon Worcestershire sauce, 2 teaspoons Dijon mustard, and 1 tablespoon all-purpose flour in a small bowl until smooth.
STEP 5
Once all the wine had cooked off, add stock mixture to the pan and simmer for 5 minutes, stirring often.
STEP 6
Stir in plain Greek yoghurt until combined. Transfer beef back to the skillet and stir until coated.
STEP 7
Season with pepper and salt, if desired. Serve over egg noodles and garnish with parsley.
