Fillet of Beef with Stroganoff Cream

This variation of the Russian classic is quick & easy to prepare. The yoghurt takes away some of the creaminess of the sauce, giving a lighter flavour.


250g FAGE Total

4 fillet steaks

2 shallots, finely diced

4 gherkins, cut into strips

50ml brandy

1 clove garlic, crushed

2 tbsp paprika

100g button mushrooms, slicedĀ 

  1. Season and fry the steak pieces in a hot oiled pan for 4 minutes.
  2. Remove from the pan and drain the juices into a jug.
  3. Put the pan back on the heat and lightly fry the shallots, garlic and mushrooms. Once cooked add the brandy and gherkins.
  4. Add the paprika and yoghurt to the pan and bring to the boil. Add the meat juices.
  5. Return the meat to the sauce and cook to desired cooking degree.
  6. Serve with pilaff rice or pasta.