YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Beef Stroganoff with Mushrooms
Savor a hearty beef stroganoff updated with a creamy twist from Greek yogurt and earthy mushrooms. This dish provides a balance of lean protein, satisfying creaminess, and a burst of umami flavor from sautéed onions and garlic, perfect for a fulfilling yet lighter dinner option.
INGREDIENTS
4 oz Lean Beef Sirloin
1/4 cup Nonfat Greek Yogurt
1/2 cup Sliced Mushrooms
1/4 medium Onion
1 Garlic clove
1 tsp Olive Oil
1/4 cup Low-Sodium Beef Broth
1/2 cup Whole Wheat Egg Noodles (cooked)
PREPARATION
Slice the lean beef sirloin thinly against the grain.
Dice the onion finely and mince the garlic.
Heat olive oil in a skillet over medium-high heat. Sauté the diced onion and minced garlic until they start to soften and become fragrant.
Add the sliced mushrooms and continue to sauté until they release their moisture and begin to brown, about 3-4 minutes.
Increase the heat slightly and add the beef slices. Sear the beef until it is browned on the outside but still tender inside.
Pour in the low-sodium beef broth and allow the mixture to simmer for a couple of minutes, letting the flavors meld.
Reduce the heat to low and gently stir in the nonfat Greek yogurt, creating a creamy sauce. Avoid boiling to prevent curdling.
If serving with noodles, toss in the precooked whole wheat egg noodles to warm through and coat in the sauce.
Season with a dash of Worcestershire sauce or salt and pepper if desired, then serve immediately.