Beef stroganoff

Using yogurt in this speciality dish is the healthy option and allows the flavours in the sauce to enhance the delicate mushroom sauce and the rich beefy flavour from those beautiful slithers of fillet steak
Beef stroganoff
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 500 g fillet steak, trimmed and cut into finger- width slivers
  • 2 tbsp olive oil
  • 50 g butter
  • 1 cloves garlic, crushed
  • 2 shallots, thinly diced
  • 150 g chestnut mushrooms, sliced
  • 100 g mini portabello mushrooms, sliced
  • 50 ml red wine
  • 50 ml beef stock
  • sprinkle of nutmeg
  • 2-3 tbsp brandy
  • 150 ml yogurt, such as Onken Natural Set Yogurt
  • chopped fresh parsley


1. Heat 1/2 of the oil and 1/2 the butter in a medium pan, add the garlic and shallots and fry for 3 4 minutes.

2. Add the mushrooms to the shallots and fry briskly until tender, add the wine and stock to the pan bring to the boil and boil rapidly until reduced by 3/4.

3. In a large frying pan, heat the remaining oil and butter over a high heat, add the beef slithers and nutmeg, fry for 2 3 minutes, till browned but still pink. Stir in the onion, mushroom mixture, add the brandy and reduce for 1 minute.

4. Stir in the yogurt and parsley, season to taste and serve.

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