1

In a large heavy-based frying pan. heat oil over medium heat

Add beef; fry until browned, about 2 minute

Place on a plate

2

In same frying pan over medium heat, cook mushrooms and 1/4 cup of stock for 5 minutes

Add the onion and garlic, fry for 3 minutes

Stir in paprika until well blended

Add the remaining stock and cook for 4 minutes

3

While the mushroom mixture is simmering, cook noodles according to package directions. but do not add salt

4

In a small bowl. combine sour cream and yoghurt

Mix well; set aside

Return the beef and any accumulated juices from plate to frying pan, reduce heat to low and stir gently

Stir sour cream mixture into frying pan and heat through

5

Drain the noodles in a colander

Place on serving plates and top with beef mixture

Sprinkle with dill and serve immediately

Cooks Tips

To chop fresh herbs quickly, place herb sprigs in a measuring cup. Using kitchen scissors, snip the sprigs until they are as finely chopped as desired

Use a garlic crusher to finely chop whole peeled cloves of garlic for maximum taste. Scrape the crusher and use the remains for extra flavour.