Serves 4 | Prep time < 30 mins


  • 125ml  dry white wine
  • To garnish: fresh parsley, finely chopped
  • 240g wide egg noodles
  • 60g plain Greek yoghurt
  • 4 tbsp  olive oil
  • 450g beef, thinly sliced (sirloin or striploin)
  • 2 tsp Dijon mustard
  • Pinch of salt and pepper
  • 1 tbsp Worcestershire sauce
  • 1 onion, finely diced
  • 1 tbsp all-purpose flour
  • 3 cloves garlic, minced
  • 725ml beef stock
  • 225g mushrooms, sliced


  1. Cook egg noodles in a pot filled with salted water as per directions on the package.
  2. Once the pasta water starts boiling, sauté beef in a skillet with 2 tablespoons of oil and season with pepper and salt. Cook each side for 3 minutes, then remove to a plate.
  3. Sauté onion in the remaining oil for 3 minutes, then add in mushrooms and garlic and stir-cook until mushrooms are done, for another 5 minutes.
  4. To deglaze the pan, pour in dry white wine, scraping up the browned bits.
  5. Whisk together beef stock, 1 tablespoon Worcestershire sauce, 2 teaspoons Dijon mustard, and 1 tablespoon all-purpose flour in a small bowl until smooth.
  6. Once all the wine had cooked off, add stock mixture to the pan and simmer for 5 minutes, stirring often.
  7. Stir in plain Greek yoghurt until combined. Transfer beef back to the skillet and stir until coated.
  8. Season with pepper and salt, if desired. Serve over egg noodles and garnish with parsley.

Note: you can cook a vegetarian version of Beef Stroganoff, just use lots of sliced mushrooms and no meat. To make it vegan substitute all dairy products with non-dairy options.