Heat a little oil in a pan and fry the meat until starting to brown, then add the mushrooms. Add a little
water and seasoning and allow to boil, making sure that the meat does not stick to the bottom of the
pan. Add more water if necessary.
Beat the egg yolks in a bowl together with the MEVGAL Strained Yoghurt and mustard.
Drain off a little of the water from the pan and continue to cook until the sauce thickens. Pour the egg
and yoghurt over the meat and combine.
Serve with brown or wild rice.