This rich pasta dish features beef stew meat and cream cheese poured over buttered noodles and is a delicious way to deviate from tomato based pasta dinners.
Melt 2T butter in a cast iron Dutch oven, and brown 1.5 pounds of stew meat in batches (about 3 minutes each side).
Once all the meat has been browned, set it aside and sauté 1 chopped onion in the same pan. When the onion has softened, add a container of chopped 1000 Stone Farm mushrooms and 2 cloves of minced garlic.
When the onion is translucent, add the beef along with 2 cups of broth to the vegetables and simmer with soy sauce, mustard and Herbes de Vermont dried herb blend.
Meanwhile, cook a blonde pasta and melt some butter into it.
Add a cup of whole yogurt and a few ounces of cream cheese into the stroganoff sauce and salt and pepper to taste.
Combine the pasta and sauce and enjoy... maybe with some crusty bread to mop up the sauce!
