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

Savor this comforting take on a classic stroganoff that blends tender lean beef with earthy mushrooms and a luscious, tangy Greek yogurt sauce. Perfectly served over whole wheat egg noodles, this dish is both hearty and balanced, delivering a satisfying comfort meal with a refined, elevated twist.

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NUTRITION

510kcal
Protein
48.1g
Fat
11.2g
Carbs
53.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Beef

1/2 cup Plain Nonfat Greek Yogurt

1 cup Whole Wheat Egg Noodles (cooked)

1 cup Mushrooms, sliced

1/2 cup chopped Onion

1/2 cup Low Sodium Beef Broth

2 cloves Garlic, minced

1 tsp Olive Oil

1 tsp Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a large skillet over medium heat and add the chopped onions and minced garlic. Sauté until onions are translucent.

  • 2

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

  • 3

    Increase the heat to medium-high and add the lean beef to the skillet. Cook until the beef is browned on all sides, breaking it up as it cooks.

  • 4

    Stir in the paprika and pour in the beef broth, scraping any browned bits from the bottom of the skillet. Allow the mixture to simmer for 3-4 minutes.

  • 5

    Reduce the heat to low, then gently stir in the Greek yogurt, ensuring the sauce remains creamy without curdling.

  • 6

    Season with salt and pepper to taste, then remove from heat. Serve the beef stroganoff over a bed of cooked whole wheat egg noodles.

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

Savor this comforting take on a classic stroganoff that blends tender lean beef with earthy mushrooms and a luscious, tangy Greek yogurt sauce. Perfectly served over whole wheat egg noodles, this dish is both hearty and balanced, delivering a satisfying comfort meal with a refined, elevated twist.

NUTRITION

510kcal
Protein
48.1g
Fat
11.2g
Carbs
53.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Beef

1/2 cup Plain Nonfat Greek Yogurt

1 cup Whole Wheat Egg Noodles (cooked)

1 cup Mushrooms, sliced

1/2 cup chopped Onion

1/2 cup Low Sodium Beef Broth

2 cloves Garlic, minced

1 tsp Olive Oil

1 tsp Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Heat olive oil in a large skillet over medium heat and add the chopped onions and minced garlic. Sauté until onions are translucent.

  • 2

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

  • 3

    Increase the heat to medium-high and add the lean beef to the skillet. Cook until the beef is browned on all sides, breaking it up as it cooks.

  • 4

    Stir in the paprika and pour in the beef broth, scraping any browned bits from the bottom of the skillet. Allow the mixture to simmer for 3-4 minutes.

  • 5

    Reduce the heat to low, then gently stir in the Greek yogurt, ensuring the sauce remains creamy without curdling.

  • 6

    Season with salt and pepper to taste, then remove from heat. Serve the beef stroganoff over a bed of cooked whole wheat egg noodles.