YOUR SOLIN GENERATED RECIPE
Creamy Mushroom Beef Stroganoff with Cauliflower Rice
Savor a lighter twist on the classic beef stroganoff. Tender lean beef slices and earthy mushrooms are simmered in a rich, creamy sauce enhanced by a touch of tangy Greek yogurt, served over a bed of fluffy cauliflower rice. This balanced dish delivers comforting flavors without compromising your nutritional goals.
INGREDIENTS
4 ounces Lean Beef Sirloin
1 cup Mushrooms (Button or Cremini)
1/4 medium Onion
1 clove Garlic
1/2 cup Low-Sodium Beef Broth
1/4 cup Low-Fat Greek Yogurt
1 cup Cauliflower Rice
1 teaspoon Olive Oil
1 teaspoon Dijon Mustard
1 tablespoon Fresh Dill (optional)
Salt and Pepper to taste
PREPARATION
Slice the lean beef into thin strips and season with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Sauté the beef strips until browned on all sides, then remove and set aside.
In the same skillet, add diced onion and minced garlic. Sauté until translucent and fragrant.
Add sliced mushrooms and cook until they release their moisture and begin to brown.
Pour in the beef broth and stir in Dijon mustard, bringing the mixture to a simmer.
Return the beef to the skillet and stir well. Allow the ingredients to simmer for a few minutes so the flavors meld together.
Reduce the heat to low and stir in the low-fat Greek yogurt, ensuring the sauce becomes creamy without boiling to avoid curdling.
Season with additional salt and pepper if needed. If using, stir in fresh chopped dill just before serving.
Meanwhile, prepare the cauliflower rice by lightly steaming or sautéing it in a separate pan until tender.
Plate a serving of cauliflower rice and top with the creamy mushroom beef stroganoff. Serve immediately.