Creamy Greek Yogurt Beef Stroganoff with Mushrooms

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

Creamy Greek Yogurt Beef Stroganoff with Mushrooms

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Beef Stroganoff with Mushrooms

Enjoy a twist on the classic stroganoff that uses lean beef and a tangy Greek yogurt sauce. Sautéed mushrooms, onions, and garlic come together with a touch of beef broth and olive oil to form a savory, creamy sauce. Served over whole wheat egg noodles, this dish offers a satisfying blend of textures with a nutritional profile that supports your protein and calorie goals.

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NUTRITION

493kcal
Protein
48.2g
Fat
13.7g
Carbs
49.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Beef Sirloin

1/2 cup Nonfat Greek Yogurt

1 cup Sliced Mushrooms

1/4 medium Yellow Onion, diced

1 clove Garlic, minced

1/4 cup Low Sodium Beef Broth

1 tsp Olive Oil

1 cup Cooked Whole Wheat Egg Noodles

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PREPARATION

  • 1

    Heat olive oil in a skillet over medium-high heat. Add diced onions and minced garlic, sautéing until translucent and fragrant.

  • 2

    Add sliced mushrooms and cook until they begin to soften, about 3-4 minutes.

  • 3

    Push the vegetables to the side of the skillet and add the lean beef. Sear the beef on all sides until lightly browned and cooked to your desired doneness.

  • 4

    Stir in the beef broth, scraping up any browned bits from the bottom of the pan.

  • 5

    Reduce the heat to low and gently mix in the Greek yogurt, stirring until the sauce becomes creamy and well combined. Avoid boiling to prevent curdling.

  • 6

    Toss the cooked whole wheat egg noodles into the sauce, evenly coating them with the creamy mixture.

  • 7

    Adjust seasoning with salt and pepper if desired, and serve hot.

Creamy Greek Yogurt Beef Stroganoff with Mushrooms

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

Creamy Greek Yogurt Beef Stroganoff with Mushrooms

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Beef Stroganoff with Mushrooms

Enjoy a twist on the classic stroganoff that uses lean beef and a tangy Greek yogurt sauce. Sautéed mushrooms, onions, and garlic come together with a touch of beef broth and olive oil to form a savory, creamy sauce. Served over whole wheat egg noodles, this dish offers a satisfying blend of textures with a nutritional profile that supports your protein and calorie goals.

NUTRITION

493kcal
Protein
48.2g
Fat
13.7g
Carbs
49.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Beef Sirloin

1/2 cup Nonfat Greek Yogurt

1 cup Sliced Mushrooms

1/4 medium Yellow Onion, diced

1 clove Garlic, minced

1/4 cup Low Sodium Beef Broth

1 tsp Olive Oil

1 cup Cooked Whole Wheat Egg Noodles

PREPARATION

  • 1

    Heat olive oil in a skillet over medium-high heat. Add diced onions and minced garlic, sautéing until translucent and fragrant.

  • 2

    Add sliced mushrooms and cook until they begin to soften, about 3-4 minutes.

  • 3

    Push the vegetables to the side of the skillet and add the lean beef. Sear the beef on all sides until lightly browned and cooked to your desired doneness.

  • 4

    Stir in the beef broth, scraping up any browned bits from the bottom of the pan.

  • 5

    Reduce the heat to low and gently mix in the Greek yogurt, stirring until the sauce becomes creamy and well combined. Avoid boiling to prevent curdling.

  • 6

    Toss the cooked whole wheat egg noodles into the sauce, evenly coating them with the creamy mixture.

  • 7

    Adjust seasoning with salt and pepper if desired, and serve hot.