YOUR SOLIN GENERATED RECIPE
Creamy Mushroom Beef Stroganoff with Cauliflower Rice
Savor a comforting bowl of creamy mushroom beef stroganoff served over light, fluffy cauliflower rice. Tender lean beef and earthy mushrooms are simmered in a savory, low-fat creamy sauce enriched with Greek yogurt, bringing a delightful twist to a classic dish.
INGREDIENTS
4 ounces Lean Beef Strips
1 cup Button Mushrooms
1/4 medium Yellow Onion
1 Garlic Clove
1/4 cup Low-Fat Greek Yogurt
1/2 cup Beef Broth
1 cup Cauliflower Rice
1 teaspoon Olive Oil
1 tablespoon Whole Wheat Flour
PREPARATION
Heat the olive oil in a large skillet over medium-high heat.
Add the lean beef strips and sear them until browned on all sides. Remove the beef from the skillet and set aside.
In the same skillet, add the chopped yellow onion and minced garlic. Sauté until the onion becomes translucent.
Add the sliced button mushrooms to the skillet and cook until they release their moisture and start to brown.
Sprinkle in the whole wheat flour and stir well to coat the vegetables, cooking for about 1 minute to eliminate the raw flour taste.
Slowly pour in the beef broth while stirring, allowing the mixture to thicken slightly.
Return the beef to the skillet and simmer for 3-4 minutes until the beef is heated through and the flavors meld.
Reduce the heat to low and stir in the low-fat Greek yogurt, creating a creamy sauce. Do not allow the mixture to boil after adding yogurt.
In a separate pan, lightly sauté or steam the cauliflower rice until tender, about 3 minutes.
Serve the creamy mushroom beef stroganoff over the cauliflower rice and enjoy.