Beef Stroganoff with Pasta Pappadelle
Preparation time
5 minutesCooking time
12 minutesServing time
Serves 4
Ingredients
- 1 tbsp olive oil
- 800g beef rump steak, cut into 8cm strips
- 1 onion, cut in half then sliced
- 2 cloves garlic, minced
- 300g button mushrooms, sliced
- squeeze lemon juice
- 340g can evaporated milk
- 2 tsp beef stock powder
- 3⁄4 cup FARMERS UNION Greek Style Yogurt
- freshly ground black pepper & salt flakes, to taste
- To Serve:
- 400g pappardelle pasta
- 4 tbsp FARMERS UNION Greek Style Yogurt
- 1 tbsp chopped flat leaf parsley
Method
Step 1
Heat olive oil in a large non-stick frying pan until hot then add the beef strips. Cook for 3-4 minutes until beef is well browned. Add onion, garlic and mushrooms and cook for a further 3 minutes or until onion and mushrooms are softened.
Step 2
Add a squeeze of lemon juice, the evaporated milk and beef stock powder, and cook for a further 5 minutes to reduce and thicken the sauce slightly. Add the 3⁄4 cup FARMERS UNION Greek Style Yogurt and season generously with freshly ground black pepper & salt flakes, to taste.
Step 3
To serve, cook pasta in a pot of boiling salted water as per packet instructions then drain well. Divide pasta between 4 serving plates and top with the stroganoff. Finish with a spoonful of FARMERS UNION Greek Style Yogurt and a sprinkle of chopped parsley. Serve immediately with a simple salad.
