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 lighter twist on a classic beef stroganoff, where tender strips of lean beef and earthy mushrooms are enveloped in a creamy, tangy Greek yogurt sauce. This dish is perfectly balanced to support your healthy lifestyle while bursting with rich, comforting flavors.

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NUTRITION

391kcal
Protein
40.9g
Fat
10g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Beef Sirloin

½ cup Plain Nonfat Greek Yogurt

1 cup Mushrooms

¼ cup chopped Onion

1 clove Garlic

½ cup cooked Whole Wheat Pasta

¼ cup Beef Broth

1 tsp Olive Oil

1 tsp Dijon Mustard

1 tbsp Fresh Parsley

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In the same skillet, add the chopped onion and minced garlic. Sauté for 2 minutes until softened.

  • 4

    Add the sliced mushrooms to the skillet and cook until they release their moisture and become tender, about 4-5 minutes.

  • 5

    Return the beef to the skillet. Stir in the beef broth and Dijon mustard, scraping any browned bits from the bottom of the pan.

  • 6

    Reduce the heat to low and gently fold in the Greek yogurt until the sauce is creamy and well integrated. Avoid boiling to prevent curdling.

  • 7

    If desired, toss in the cooked whole wheat pasta to combine or serve the stroganoff over the pasta.

  • 8

    Garnish with fresh chopped parsley and serve immediately.

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 lighter twist on a classic beef stroganoff, where tender strips of lean beef and earthy mushrooms are enveloped in a creamy, tangy Greek yogurt sauce. This dish is perfectly balanced to support your healthy lifestyle while bursting with rich, comforting flavors.

NUTRITION

391kcal
Protein
40.9g
Fat
10g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Beef Sirloin

½ cup Plain Nonfat Greek Yogurt

1 cup Mushrooms

¼ cup chopped Onion

1 clove Garlic

½ cup cooked Whole Wheat Pasta

¼ cup Beef Broth

1 tsp Olive Oil

1 tsp Dijon Mustard

1 tbsp Fresh Parsley

PREPARATION

  • 1

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

  • 2

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

  • 3

    In the same skillet, add the chopped onion and minced garlic. Sauté for 2 minutes until softened.

  • 4

    Add the sliced mushrooms to the skillet and cook until they release their moisture and become tender, about 4-5 minutes.

  • 5

    Return the beef to the skillet. Stir in the beef broth and Dijon mustard, scraping any browned bits from the bottom of the pan.

  • 6

    Reduce the heat to low and gently fold in the Greek yogurt until the sauce is creamy and well integrated. Avoid boiling to prevent curdling.

  • 7

    If desired, toss in the cooked whole wheat pasta to combine or serve the stroganoff over the pasta.

  • 8

    Garnish with fresh chopped parsley and serve immediately.