Beef Stroganoff with Yogurt

10 minutes

Preparation Time

15 minutes

Cooking Time




1 Finest scotch fillet, sliced thinly
1 onion, sliced thinly
250 g button mushrooms, sliced thinly
2 tbsp Coles flour
1 cup Jalna Greek yogurt
500ml beef stock
1 tsp Worcestershire sauce
2 tbsp Coles Dijon mustard
Coles black pepper Sea salt


In a large saucepan over medium-high heat, brown the beef slices quickly. Add the onion, brown it, and let it soften. Add the mushrooms and cook until they soften slightly. Mix in the flour and coat the stroganoff mixture.
Add the yoghurt and beef stock to the saucepan and stir them through. Reduce the heat slightly to allow the sauce to thicken.
Add the mustard, Worcestershire sauce, salt, and black pepper. Continue cooking the sauce until it coats the beef in a rich, thick gravy. Remove from heat and add the chopped parsley and chives.
Serve the beef stroganoff over pasta and top with yoghurt.
Note: Garnish with Parsley and Chives. Serve with pasta
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