Creamy Greek Yogurt Beef Stroganoff

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

Creamy Greek Yogurt Beef Stroganoff

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Beef Stroganoff

Savor a lean, comforting twist on a classic stroganoff, featuring tender strips of beef, earthy mushrooms, and a creamy sauce enriched with non-fat Greek yogurt. Lightly sautéed onions and garlic meld with a splash of low-sodium beef broth to create a velvety sauce, perfectly complemented by a modest serving of whole wheat pasta for a balanced and satisfying meal.

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NUTRITION

364kcal
Protein
38.5g
Fat
12.1g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

3 ounces Lean Beef Sirloin

1 cup White Mushrooms (sliced)

0.25 medium Onion (diced)

1 clove Garlic (minced)

0.5 cup Low-Sodium Beef Broth

0.33 cup Non-Fat Greek Yogurt

1 tsp Olive Oil

0.5 cup Cooked Whole Wheat Pasta

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PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium-high heat.

  • 2

    Add the diced onion and minced garlic to the skillet, and sauté until soft and fragrant, about 2 minutes.

  • 3

    Add the sliced mushrooms and continue to sauté until they release their moisture and begin to brown, around 4 minutes.

  • 4

    Toss in the lean beef sirloin strips and cook until just browned on all sides, about 3-4 minutes. Avoid overcooking to keep the beef tender.

  • 5

    Pour in the low-sodium beef broth, scraping up any flavorful bits from the bottom of the skillet. Allow the mixture to simmer for about 3 minutes.

  • 6

    Reduce the heat to low and stir in the non-fat Greek yogurt, mixing until the sauce reaches a smooth, creamy consistency. Do not let it boil after adding the yogurt to prevent curdling.

  • 7

    Season with salt and pepper to taste.

  • 8

    Serve the creamy beef stroganoff over the cooked whole wheat pasta for a complete, balanced meal.

Creamy Greek Yogurt Beef Stroganoff

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

Creamy Greek Yogurt Beef Stroganoff

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Beef Stroganoff

Savor a lean, comforting twist on a classic stroganoff, featuring tender strips of beef, earthy mushrooms, and a creamy sauce enriched with non-fat Greek yogurt. Lightly sautéed onions and garlic meld with a splash of low-sodium beef broth to create a velvety sauce, perfectly complemented by a modest serving of whole wheat pasta for a balanced and satisfying meal.

NUTRITION

364kcal
Protein
38.5g
Fat
12.1g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

3 ounces Lean Beef Sirloin

1 cup White Mushrooms (sliced)

0.25 medium Onion (diced)

1 clove Garlic (minced)

0.5 cup Low-Sodium Beef Broth

0.33 cup Non-Fat Greek Yogurt

1 tsp Olive Oil

0.5 cup Cooked Whole Wheat Pasta

PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium-high heat.

  • 2

    Add the diced onion and minced garlic to the skillet, and sauté until soft and fragrant, about 2 minutes.

  • 3

    Add the sliced mushrooms and continue to sauté until they release their moisture and begin to brown, around 4 minutes.

  • 4

    Toss in the lean beef sirloin strips and cook until just browned on all sides, about 3-4 minutes. Avoid overcooking to keep the beef tender.

  • 5

    Pour in the low-sodium beef broth, scraping up any flavorful bits from the bottom of the skillet. Allow the mixture to simmer for about 3 minutes.

  • 6

    Reduce the heat to low and stir in the non-fat Greek yogurt, mixing until the sauce reaches a smooth, creamy consistency. Do not let it boil after adding the yogurt to prevent curdling.

  • 7

    Season with salt and pepper to taste.

  • 8

    Serve the creamy beef stroganoff over the cooked whole wheat pasta for a complete, balanced meal.