Beef Straganoff on Ribbon Noodles

Beef Straganoff on Ribbon Noodles


45ml (3 tablespoons) oil
500g thinly sliced beef steak i.e. porterhouse
salt and freshly ground black pepper
1 onion, sliced
500g button mushrooms, sliced
125ml (½ cup) dry white wine
125ml (½ cup) beef stock
65ml (¼ cup) plain yogurt or sour cream
65ml (¼ cup) chopped fresh dill


1. Cook the noodles in boiling salted water according to the package directions. Drain, toss with a little oil and keep warm.
2. Heat oil in a heavy based saucepan. Season beef with salt and freshly ground black pepper to taste. Cook beef until browned, about 1 minute per side. Transfer to a plate.
3. Add onions and mushrooms to saucepan; cook, stirring occasionally, until tender, 5 to 6 minutes.
4. Add stock and simmer until the liquid has reduced by half +/– 3 minutes.
5. Return the beef to the sauce, cook for about 10 minutes until heated through. Serve over noodles; top with the yogurt and dill.
Serves 4

Red Meat Recipes

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