Creamy Mushroom Beef Stroganoff with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Mushroom Beef Stroganoff with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom Beef Stroganoff with Zucchini Noodles

Enjoy a lighter twist on the classic stroganoff with tender strips of lean beef, earthy mushrooms, and a tangy cream sauce, all tossed over vibrant zucchini noodles. This dish captures a rich, comforting flavor without the heaviness, making it a perfect balanced meal for either lunch or dinner.

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NUTRITION

369kcal
Protein
34.6g
Fat
19.6g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Beef Sirloin

1 cup Mushrooms

1 medium Zucchini

1/4 cup Nonfat Greek Yogurt

1/2 medium Onion

1 Garlic clove

1/4 cup Low-Sodium Beef Broth

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Using a spiralizer or vegetable peeler, turn the zucchini into noodles and set aside.

  • 2

    Thinly slice the onion and garlic, and clean and slice the mushrooms.

  • 3

    Cut the lean beef into thin strips against the grain.

  • 4

    Heat olive oil in a large skillet over medium-high heat. Sauté the onion and garlic until fragrant and translucent.

  • 5

    Add the beef strips to the skillet and sear until browned on all sides.

  • 6

    Stir in the mushrooms and cook until they begin to soften, about 3-4 minutes.

  • 7

    Pour in the beef broth and allow it to simmer for 2-3 minutes to deglaze the pan.

  • 8

    Reduce heat to low and mix in the Greek yogurt, stirring well to create a creamy sauce. Season with salt and pepper to taste.

  • 9

    Toss in the zucchini noodles and gently mix until they are well coated with the stroganoff sauce. Warm them through for 1-2 minutes without overcooking.

  • 10

    Serve immediately and enjoy your lighter, protein-rich Creamy Mushroom Beef Stroganoff with Zucchini Noodles.

Creamy Mushroom Beef Stroganoff with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Mushroom Beef Stroganoff with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom Beef Stroganoff with Zucchini Noodles

Enjoy a lighter twist on the classic stroganoff with tender strips of lean beef, earthy mushrooms, and a tangy cream sauce, all tossed over vibrant zucchini noodles. This dish captures a rich, comforting flavor without the heaviness, making it a perfect balanced meal for either lunch or dinner.

NUTRITION

369kcal
Protein
34.6g
Fat
19.6g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Beef Sirloin

1 cup Mushrooms

1 medium Zucchini

1/4 cup Nonfat Greek Yogurt

1/2 medium Onion

1 Garlic clove

1/4 cup Low-Sodium Beef Broth

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Using a spiralizer or vegetable peeler, turn the zucchini into noodles and set aside.

  • 2

    Thinly slice the onion and garlic, and clean and slice the mushrooms.

  • 3

    Cut the lean beef into thin strips against the grain.

  • 4

    Heat olive oil in a large skillet over medium-high heat. Sauté the onion and garlic until fragrant and translucent.

  • 5

    Add the beef strips to the skillet and sear until browned on all sides.

  • 6

    Stir in the mushrooms and cook until they begin to soften, about 3-4 minutes.

  • 7

    Pour in the beef broth and allow it to simmer for 2-3 minutes to deglaze the pan.

  • 8

    Reduce heat to low and mix in the Greek yogurt, stirring well to create a creamy sauce. Season with salt and pepper to taste.

  • 9

    Toss in the zucchini noodles and gently mix until they are well coated with the stroganoff sauce. Warm them through for 1-2 minutes without overcooking.

  • 10

    Serve immediately and enjoy your lighter, protein-rich Creamy Mushroom Beef Stroganoff with Zucchini Noodles.