YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Beef Stroganoff with Mushrooms
Enjoy a lighter twist on a traditional comfort dish featuring tender strips of lean beef, sautéed mushrooms, and a tangy, creamy Greek yogurt sauce. This version is perfect for a balanced dinner, delivering satisfying flavors with a subtle earthiness from mushrooms, and a smooth finish provided by the nonfat yogurt, all served over a bed of nutrient-dense zucchini noodles.
INGREDIENTS
4 oz Lean Beef Sirloin
1 cup Mushrooms
1/4 cup Nonfat Plain Greek Yogurt
1 medium Zucchini (spiralized)
1/2 small Yellow Onion
1 clove Garlic
1/2 cup Low Sodium Beef Broth
1 tsp Olive Oil
1 tsp Dijon Mustard
1 tsp Smoked Paprika
Salt & Black Pepper to taste
PREPARATION
Begin by preparing the zucchini noodles using a spiralizer and set aside.
Thinly slice the lean beef sirloin against the grain into strips.
Dice the half yellow onion and mince the garlic clove.
Heat the olive oil in a skillet over medium-high heat and add the beef strips, seasoning lightly with salt and pepper. Sear the beef until browned on all sides, then remove from the skillet and set aside.
In the same skillet, add diced onions and garlic, sautéing until translucent and fragrant.
Add the mushrooms to the skillet and cook until they release their moisture and start to brown.
Deglaze the pan with the beef broth, stirring to lift any roasted bits from the bottom of the skillet.
Return the beef to the skillet and stir in the Dijon mustard and smoked paprika. Allow the mixture to simmer for a few minutes so the flavors meld.
Reduce the heat to low and gently fold in the Greek yogurt until the sauce becomes creamy. Take care not to let it boil to prevent curdling.
Taste and adjust the seasoning with more salt and pepper if needed.
Serve the creamy beef stroganoff over the prepared zucchini noodles for a low-calorie, nutritious alternative to traditional pasta.