YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Beef Stroganoff
Savor this reimagined classic where tender strips of lean beef and earthy mushrooms come together in a silky, tangy Greek yogurt sauce infused with aromatic garlic and Dijon mustard. Perfect for a satisfying dinner that's both comforting and nutritionally balanced.
INGREDIENTS
4 oz Lean Sirloin Beef Strips
1/3 cup Plain Nonfat Greek Yogurt
1/2 cup Sliced Mushrooms
1/4 medium Onion (chopped)
1/4 cup Low-Sodium Beef Broth
1 tsp Dijon Mustard
1 tsp Olive Oil
1 clove Garlic (minced)
1 tbsp Fresh Parsley (chopped)
PREPARATION
Pat the beef strips dry with a paper towel and season lightly with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Add the beef strips and sear until browned on all sides, about 2-3 minutes per side. Remove the beef from the skillet and set aside.
In the same skillet, add the chopped onion and minced garlic. Sauté for about 2 minutes until the onion becomes translucent.
Add the sliced mushrooms to the skillet, cooking for an additional 3 minutes until they soften.
Pour in the low-sodium beef broth and stir in Dijon mustard, scraping any browned bits from the bottom of the pan.
Reduce the heat to low and return the beef strips to the skillet. Let everything simmer together for 2-3 minutes so the flavors meld.
Remove the skillet from the heat and gently fold in the plain nonfat Greek yogurt until you achieve a creamy consistency.
Garnish with fresh chopped parsley and adjust seasoning with salt and pepper as needed.
Serve immediately and enjoy your balanced, protein-rich beef stroganoff.