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There`s a reason stroganoff has stuck around since your nana`s time, it`s proper comfort food 🥰
This version keeps all of that but trades the usual sour cream for Cyclops Thick & Creamy 1%, so the sauce ends up tangy and silky without weighing the whole dish down.
Tender beef, mushrooms caramelised low and slow, a splash of brandy if you`re feeling it, all finished with the yoghurt stirred through off the heat so it stays smooth.
Quick, easy, one pan, perfect for a busy weeknight 💜
-- Ingredients --
◼ 1 tbsp canola oil
◼ 15g butter
◼ 1 brown onion, thinly sliced
◼ 2 cloves garlic
◼ 250g Swiss brown mushrooms, sliced
◼ 500g beef sirloin or rump, thinly sliced
◼ 60ml brandy (optional)
◼ 200ml beef stock
◼ 1 tbsp wholegrain mustard
◼ 1 tbsp Worcestershire sauce
◼ 250g Cyclops Thick & Creamy 1% yoghurt
◼ 20g butter
◼ Salt, pepper, chopped parsley
-- Instructions --
◼ Heat oil and first butter in a large pan over medium heat. Cook onion and mushrooms 8-10 minutes until softened and lightly caramelised. Add garlic, cook 30 seconds. Transfer to a plate.
◼ Turn heat to high. Season beef, add to the pan in a single layer, cook 2-3 minutes until browned but still slightly pink.
◼ Add brandy if using, cook until nearly evaporated. Add stock, mustard and Worcestershire, scraping up the browned bits. Return mushrooms and onion, simmer 3-4 minutes.
◼ Take off the heat. Stir a few spoonfuls of hot sauce into the yoghurt, then fold the yoghurt through the stroganoff. Return to very low heat 1-2 minutes to warm through, don`t let it boil. Stir in remaining butter.
◼ Season to taste, scatter with parsley, serve immediately over rice, pasta or mash.
Click the link in our bio for the full recipe!
Some things never go out of style 😎
Back in 1988, Cyclops Yoghurt was created with a simple vision: to make delicious, authentic yoghurt using traditional methods and quality ingredients 👌
More than three decades later, we`re still staying true to those values. We continue to craft thick, creamy yoghurt with no unnecessary additives, no thickeners and no shortcuts, because great yoghurt starts with keeping things simple 🥣
From our family to yours, thank you for making Cyclops part of your breakfasts, baking, recipes and everyday moments over the years. Here`s to many more. 💙
Mango season or not, our Greek Mango always hits the spot 😋
Real fruit prep from Barkers of Geraldine, that thick creamy Greek base, and no unnecessary artificial flavourings to ruin the moment 👌
Tropical, tangy, high in protein, and low in fat. Pairs brilliantly with granola for breakfast or eat it straight from the tub for a trip to the tropics in July 🥭🏝
📣 Auckland 📣
We`re excited to be at the @foodshownz this weekend at Stand F35.
Come and discover why New Zealanders have been enjoying Cyclops yoghurt since 1988. Taste our award-winning range, meet the team behind the brand, and grab a few goodies while you`re there.
See you this weekend! 💙
Do you know Cyclops is good for your skin on the inside and on the out? 🧖♂️
Clear skin starts in the gut, because a healthy gut microbiome helps regulate inflammation throughout the body, which has a direct impact on skin conditions like acne, eczema, and general dullness. Probiotic-rich foods like Cyclops yoghurt support the gut environment that keeps things in balance ⚖
Our yoghurt also contains high amounts of lactic acid, an AHA proven to be successful in refining pores, exfoliating the skin and stimulating collagen production. Unlike most other exfoliants that are harsh, it gently cleanses the skin and is suitable for even the most sensitive skin types. Plus, its thick and creamy texture lends a paste-like consistency that`s ideal for any face mask 👽
Mixing our yoghurt with other nourishing additions, such as honey, avocado, matcha, or turmeric, can all add more benefits to your face mask 🍯🥑
Have you tried a yoghurt face mask? Drop your favourite combo below 👇
