Beef stroganoff: a dish filled with tender beef and mushrooms

published on 26 April, 2019 at 15:30

Ingredients:

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

1 tsp worcestershire sauce

1 tsp dijon mustard

1 tbsp all purpose flour

300ml beef broth

5g flat leaf parsley (chopped)

¼ tsp cracked black pepper

¼ tsp salt (to taste)

1 tbsp oil

4 tbsp butter

Directions:

Brown the beef and set aside. In a bowl mix the broth with worcestershire sauce, mustard, salt and black pepper.

In the same pan of the beef melt the butter, cook the mushrooms and add shallot and garlic, then add cognac and flour. Add the broth and simmer for 2 minutes, finally add the yogurt and mix well. Unite the pasta and the beef.

Credit: https://www.youtube.com/watch?v=dy1hyhH8JqU

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