freshly ground black pepper & salt flakes, to taste
400g pappardelle pasta
4 tbsp FARMERS UNION Greek Style Yogurt
1 tbsp chopped flat leaf parsley
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.
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.
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.