1. Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and set aside.

2. Thinly slice onions and mushrooms.

3. Heat butter in a large, non-stick sauté pan (or a large saucepan) set over medium-high heat.

4. Add mushrooms and onions to the pan and cook for 10–12 minutes or until golden brown. Avoid over-stirring to ensure that mushrooms brown properly.

5. Meanwhile, whisk broth, flour and salt in a measuring cup until flour is completely dissolved.

6. Arrange beef slices on the skillet and cook for 1–2 minutes more until meat is cooked through.

7. Pour in broth and stir until the mixture comes to a boil. Simmer for 1–2 minutes, stirring constantly until sauce thickens.

8. Turn off heat. Add noodles and toss to warm through.

9. Remove from heat. Stir in yogurt and mustard. Top with crushed pepper and serve.

Keeps in the refrigerator for 4 days. Do not freeze.

Chef’s Secrets
• There’s no need to add salt if you’re using regular beef broth—your beef Stroganoff will be perfectly seasoned without!

• Beef Stroganoff is a Russian dish that dates back to the 19th century. It was originally prepared by coating beef cubes in flour, then sautéeing them in a simple sauce made from broth, mustard and sour cream. The modern version usually calls for onions and mushrooms, and our version with fondue beef is even quicker to prepare!

Photo credit: Maude Chauvin