NUTRITION

SERVINGS

INGREDIENTS

4 oz Lean Beef Sirloin

1 cup Button Mushrooms, sliced

1/4 cup Plain Low-Fat Greek Yogurt

1/2 cup Low-Sodium Beef Broth

1 cup Cauliflower Rice

1/4 medium Yellow Onion, diced

1 clove Garlic, minced

2 tsp Olive Oil

1/2 tsp Dried Thyme

1/2 tsp Black Pepper

A pinch of Salt

PREPARATION

• 1

  Slice the beef sirloin into thin strips and season lightly with salt and pepper.

• 2

  Heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Sauté the beef strips until browned on all sides. Remove the beef and set aside.

• 3

  In the same skillet, add the remaining olive oil and sauté diced onion and minced garlic until fragrant and translucent.

• 4

  Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown. Stir in the dried thyme.

• 5

  Return the beef to the skillet. Pour in the low-sodium beef broth and simmer for a couple of minutes for the flavors to meld.

• 6

  Reduce the heat to low and stir in the plain low-fat Greek yogurt. Mix gently to combine without curdling the yogurt. Adjust seasoning with additional salt and pepper if desired.

• 7

  In a separate pan, warm the cauliflower rice over medium heat for about 3-4 minutes until tender.

• 8

  Plate the cauliflower rice as a base and spoon the creamy mushroom beef stroganoff over the top. Serve warm and enjoy.