Beef Stroganoff

Beef stroganoff, a dish filled with tender beef cubes and mushrooms swimming in a savoury, light cream sauce. This is one of those comforting homemade meals that just begs to be served over a bed of mash, pasta or rice.
Our version hits all the same notes, except it is more flavourful and healthy. Savoury sliced short ribs cooked with mushrooms, garlic, onions, pappardelle all in one pot. The ingredients are then held together by a tangy, light sauce made with Farmers Union Greek Style yogurt and cream. Yum! For more delicious, guilt-free yummy ideas with added benefits of calcium and protein: try Farmers Union Greek Style Yogurt. #SimpleMadeDelicious #FarmersUnion #GreekYogurt
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Adjust Servings
300g sliced short ribs
120g pappardelle (wide egg noodles)
60g Farmers Union Greek Style Yogurt
20ml cream
200g swiss brown mushrooms (sliced)
20g shallots (minced)
10g garlic (minced)
50ml cognac
1tsp worcestershire
1tsp dijon mustard
1tbsp all purpose flour
300ml beef broth
5g flat leaf parsley (chopped)
¼tsp cracked black pepper
¼tsp salt (to taste)
1tbsp oil
4tbsp butter



Cut 300g sliced short ribs into 5cm lengths. Slice 250g Swiss brown mushrooms.
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Heat 1 tbsp oil in heavy bottom skillet until smoking hot. Sear beef in a single layer until browned on both sides, about 1 minute per side. Dish out and set aside.
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In a bowl, whisk together 300ml beef broth, 1 tsp Worcestershire sauce, 1 tsp Dijon mustard, ¼ tsp salt and ¼ tsp cracked black pepper. Set aside
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Into the same skillet, on medium heat, add 2 tbsp butter. Saute mushroom until fragrant and brown.
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Add 1 tbsp butter, saute 20g minced shallots and 15g minced garlic saute until translucent.
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Sprinkle in 1 tbsp flour and stir to cook for 30 seconds.
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Add 50ml Cognac to deglaze the pan, scraping up the browned bits. You can also use a small amount of beef broth if you don’t want to use alcohol.
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Pour the beef broth mixture into the pan, stir and let it simmer for about 2 minutes, stirring occasionally.
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Mix in 60g Farmers Union Greek Style Yogurt and 20ml cream. Stir until combined.
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Cook 120g pappardelle according to packet instructions. Drain and toss with remaining 1 tbsp butter.
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Return the beef back into the skillet, stir to combine. Season with kosher salt and pepper to taste.
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Add pappardelle and 5g chopped flat leaf parsley into the sauce. Mix well until the sauce coats the pappardelle. Serve immediately.
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