Beef: Slice skirt steak into 0.5cm strips. Heat a large pot to medium-high heat and add 2 tsp canola oil. Add steak strips then season with 1 tsp salt and 1 tsp pepper. Cook for 4-5 minutes to lightly sear the edges.

Vegetables: Finely dice 200g mushrooms, 1 onion and 1 celery stick. Remove the beef from the pan and add the vegetables, along with 1 tbs butter. Cook for 5-6 minutes, until the vegetables begin to soften.

Sauce: Add the beef back to the pan, along with 2 tsp flour, 1 tsp dijon mustard, 1 tsp mixed herbs, 1 tsp pepper and 1 tsp salt. Mix well, then add 1.5 cups of beef stock. Mix again, then add the lid and reduce the heat to low. Simmer for 15-20 minutes, stirring occasionally.

Noodles: Cook the fresh noodles as per packet instructions.

Finish off: Add 100g sour cream to the beef and mix well. Plate up noodles and top with beef and fresh herbs, if desired.