Beef stroganoff | Cancer Council SA

Ingredients

• Bring a large saucepan of water to the boil. Cook the fusilli, following packet instructions, until al dente. Drain.
• Put the stock cube in a heatproof jug with 1½ cups (375ml) boiling water and stir until dissolved.
• Meanwhile, lightly spray a large non-stick frying pan with olive oil and heat over high heat. Cook the beef, turning occasionally, for 3 minutes or until browned. Transfer to a plate and set aside.
• Add a splash of the stock to deglaze the pan. Add the onion, garlic, mushrooms and cook, stirring occasionally, for 3 minutes or until softened.
• Remove the pan from the heat and set aside for 5 minutes to slightly cool. Once the beef mixture has slightly cooled, stir through the yoghurt until combined.
• Place the fusilli on a large serving plate and pour the stroganoff over the top. Serve.