Season beef with salt and pepper to taste, then dust with the flour, tossing until all surfaces are coated.

In a large skillet over medium-high heat, warm oil, then add beef and onions. Cook until beef is browned but still pink on the inside, about 6 minutes.

Add beef stock, tomato paste, basil, sherry, and mushrooms. Reduce heat to low and simmer for 20 minutes, stirring occasionally. Remove from heat, stir in yoghurt, and serve over rice or noodles.

Makes 6 servings.

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