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 hearty twist on a classic stroganoff with tender lean beef, earthy mushrooms, and a creamy Greek yogurt sauce served over whole wheat egg noodles. This dish balances savory flavors with a light, tangy creaminess that appeals to your palate while keeping the meal's protein and calorie content well in check.

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NUTRITION

415kcal
Protein
45.6g
Fat
13.2g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Beef Sirloin

1 cup Button Mushrooms

1/4 cup diced Onion

1 clove Garlic

1 tsp Olive Oil

3/4 cup Nonfat Greek Yogurt

1/2 cup Low-Sodium Beef Broth

1/2 cup cooked Whole Wheat Egg Noodles

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PREPARATION

  • 1

    Heat the olive oil in a skillet over medium-high heat.

  • 2

    Season the lean beef with salt and pepper and sear for about 2-3 minutes per side until browned but not fully cooked. Remove beef and set aside.

  • 3

    In the same skillet, add diced onion and minced garlic. Sauté until the onion becomes translucent.

  • 4

    Add the sliced button mushrooms and cook until they soften and release their moisture, about 5 minutes.

  • 5

    Return the beef to the skillet and pour in the low-sodium beef broth. Allow to simmer for 3-4 minutes as the beef finishes cooking.

  • 6

    Reduce heat to low and stir in the nonfat Greek yogurt until the sauce is smooth and creamy. Adjust seasoning if needed.

  • 7

    Serve the creamy beef stroganoff over a bed of cooked whole wheat egg noodles, and enjoy.

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 hearty twist on a classic stroganoff with tender lean beef, earthy mushrooms, and a creamy Greek yogurt sauce served over whole wheat egg noodles. This dish balances savory flavors with a light, tangy creaminess that appeals to your palate while keeping the meal's protein and calorie content well in check.

NUTRITION

415kcal
Protein
45.6g
Fat
13.2g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Beef Sirloin

1 cup Button Mushrooms

1/4 cup diced Onion

1 clove Garlic

1 tsp Olive Oil

3/4 cup Nonfat Greek Yogurt

1/2 cup Low-Sodium Beef Broth

1/2 cup cooked Whole Wheat Egg Noodles

PREPARATION

  • 1

    Heat the olive oil in a skillet over medium-high heat.

  • 2

    Season the lean beef with salt and pepper and sear for about 2-3 minutes per side until browned but not fully cooked. Remove beef and set aside.

  • 3

    In the same skillet, add diced onion and minced garlic. Sauté until the onion becomes translucent.

  • 4

    Add the sliced button mushrooms and cook until they soften and release their moisture, about 5 minutes.

  • 5

    Return the beef to the skillet and pour in the low-sodium beef broth. Allow to simmer for 3-4 minutes as the beef finishes cooking.

  • 6

    Reduce heat to low and stir in the nonfat Greek yogurt until the sauce is smooth and creamy. Adjust seasoning if needed.

  • 7

    Serve the creamy beef stroganoff over a bed of cooked whole wheat egg noodles, and enjoy.