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Greek Yogurt Stroganoff

Enriched egg noodles are tossed in a creamy mushroom sauce infused with Upstate Farms® Greek Nonfat Plain Yogurt.

Serves: 50


12 1/2 cups Upstate Farms® Greek Nonfat Plain Yogurt

12 lbs. stew meat, cut into 1x1-inch pieces  

2 tbsp. canola oil, divided

6 lbs. mushrooms, sliced  

2 lbs. onion, frozen, diced  

1 gal. beef stock, unsalted

3 lbs. enriched egg noodles, dried  

3 tbsp. dill, dried


1. Bring a large pot or tilt skillet to a boil and cook egg noodles for 7 to 8 minutes or until fork tender. Drain and set aside.

2. In a large pot or tilt skillet, brown meat in 1 tbsp. canola oil for about 4 minutes, stirring often to ensure that all sides brown. Remove from skillet and set aside on a wire rack to drain.

3. In the same pot or tilt skillet, add the onions and remaining 1 tbsp. canola oil and cook for 3 minutes, stirring occasionally. Add mushrooms and continue to cook an additional 5 minutes or until mushrooms are tender and lightly browned.

4. Pour in beef broth, bring to a simmer and cook for 10 minutes.

5. Remove from heat and stir in the Upstate Farms® Greek Nonfat Plain Yogurt and dill until fully combined. Add egg noodles and stir until noodles are coated, then transfer to a serving tray.

6. To serve, spoon 1 cup of stroganoff into a bowl.