Curried Beef Stroganoff

Place meat in freezer for 45 minutes to 1 hour (makes slicing easier). Slice meat into strips no more than 1/3 inch thick. Place strips in bowl, toss with salt. Place flour in plastic container with tight fitting lid. Add a third of the meat, cover and shake to coat.

Heat large straight-sided saute pan (make sure it has a lid) over high heat. When hot, add half the butter with half the oil. When butter stops foaming, shake excess flour off meat and add it to the pan in a single layer. Allow to brown, 1-2 minutes.

Meanwhile, dredge the next third of meat. Remove meat to a plate or clean bowl and repeat steps until all the meat is well browned. (You'll need to add the remaining butter and oil after the second batch.)

When the last batch of meat is removed from the pan, add green onions and curry powder and lower heat to medium, stirring constantly. After one minute, add the wine. Scrape the pan with a wooden spoon or spatula to loosen any browned bits left by the meat. Add mushrooms and toss for 2 minutes. Add the soup and the browned beef stir to combine. Cover with lid, drop the heat to low. Cook 15 minutes.

Place the yogurt in a wide, deep bowl. Using a ladle or measuring cup, spoon approximately 1/2 cup of the hot sauce into the yogurt and whisk it in thoroughly. Continue whisking the sauce into the yogurt in doses. (This will prevent the yogurt from curdling from the heat.)

When half the sauce has been incorporated, add the rest of the sauce along with the meat. Season with pepper and more salt if desired and serve over wide egg noodles or rice.