YOUR SOLIN GENERATED RECIPE
Creamy Mushroom Beef Stroganoff with Cauliflower Rice
Savor this comforting dish featuring tender strips of lean beef and earthy mushrooms enveloped in a creamy, tangy sauce, all served atop a flavorful bed of cauliflower rice. Each bite delivers a delightful blend of textures and rich flavors, perfect for a satisfying dinner.
INGREDIENTS
4 ounces Lean Beef Sirloin
1 cup Mushrooms
1/4 cup Nonfat Greek Yogurt
1 cup Cauliflower Rice
1/4 medium Yellow Onion
2 Garlic Cloves
1/2 cup Low-Sodium Beef Broth
1 teaspoon Olive Oil
1 teaspoon Dijon Mustard
1 tablespoon Fresh Parsley
PREPARATION
Thinly slice the lean beef sirloin into strips and season lightly with salt and pepper if desired.
Chop the mushrooms, dice the 1/4 yellow onion, and mince the garlic cloves.
Heat a teaspoon of olive oil in a skillet over medium-high heat. Sauté the diced onion and minced garlic until fragrant and translucent.
Add the mushrooms to the skillet and cook until they soften and begin to brown, about 4-5 minutes.
Add the beef strips to the pan and sear until just browned on all sides, approximately 3-4 minutes.
Pour in 1/2 cup of low-sodium beef broth and stir in 1 teaspoon of Dijon mustard. Allow the mixture to simmer for 2-3 minutes, letting the flavors meld.
Reduce the heat to low and gently fold in the 1/4 cup nonfat Greek yogurt, stirring until a creamy sauce forms. Avoid boiling to prevent curdling.
In a separate pan or microwave, warm the cauliflower rice until heated through, about 2-3 minutes on the stove or 1-2 minutes in the microwave.
Serve the creamy mushroom beef stroganoff over a bed of warm cauliflower rice, and garnish with freshly chopped parsley.