This beef stroganoff is super tasty

• 4 T olive oil
• 500 g Woolworths Beef Stewing Cubes
• 2 onions, chopped  
• 4 garlic cloves, finely chopped 
• 150 g baby button mushrooms, halved
• 250 g brown mushrooms, sliced  
• Sea salt and freshly ground black pepper, to taste 
• 2 cups beef stock 
• 1 cup sour cream 
• 4 T plain yoghurt
• Pasta, for serving  
• Italian parsley, to garnish

1. Heat 2 T olive oil in a heavy-based or cast-iron saucepan and brown the beef in batches for 5 minutes over high heat. 
2. Remove from the pan and reduce the heat slightly. Add the onion, garlic and remaining olive oil and soften for 5 minutes, then add the mushrooms and fry until browned. 
3. Return the meat to the pan and season, add the stock and then simmer for 45 minutes to 1 hour. Once the beef begins to become tender, fold in the sour cream and yoghurt. Check the seasoning and allow it to thicken slightly for 10 minutes. 
4. Cook the pasta until al dente. Serve the stroganoff sauce with the pasta and a sprinkling of parsley.

Cook’s tip: if you need to loosen the stroganoff, add a dash of pasta cooking water.

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