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 lighter twist on the classic beef stroganoff, featuring lean beef sautéed with earthy mushrooms and onions, finished with a tangy creamy Greek yogurt sauce. Served over a modest bed of whole wheat pasta, this dish offers a balanced mix of protein and comforting flavors without overwhelming calories.

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NUTRITION

499kcal
Protein
43.8g
Fat
18.8g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Beef

1/2 cup Low-Fat Greek Yogurt

1 cup Sliced Mushrooms

1/4 cup Diced Onion

2 cloves Garlic, minced

1/4 cup Low Sodium Beef Broth

1/2 cup Cooked Whole Wheat Pasta

2 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-high heat.

  • 2

    Add diced onion and minced garlic, and sauté until the onion becomes translucent.

  • 3

    Add lean beef to the skillet and cook until browned, breaking it apart as it cooks.

  • 4

    Stir in the sliced mushrooms and paprika, allowing the mushrooms to soften and release their moisture.

  • 5

    Pour in the beef broth and let the mixture simmer for a few minutes to meld the flavors.

  • 6

    Reduce the heat to low and gently stir in the Greek yogurt until the sauce is creamy, ensuring it does not boil to prevent curdling.

  • 7

    Season with salt and pepper to taste.

  • 8

    Serve the beef and mushroom mixture over cooked whole wheat pasta, and enjoy your comforting yet balanced meal.

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 lighter twist on the classic beef stroganoff, featuring lean beef sautéed with earthy mushrooms and onions, finished with a tangy creamy Greek yogurt sauce. Served over a modest bed of whole wheat pasta, this dish offers a balanced mix of protein and comforting flavors without overwhelming calories.

NUTRITION

499kcal
Protein
43.8g
Fat
18.8g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Beef

1/2 cup Low-Fat Greek Yogurt

1 cup Sliced Mushrooms

1/4 cup Diced Onion

2 cloves Garlic, minced

1/4 cup Low Sodium Beef Broth

1/2 cup Cooked Whole Wheat Pasta

2 tsp Olive Oil

1 tsp Paprika

Salt and Pepper, to taste

PREPARATION

  • 1

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

  • 2

    Add diced onion and minced garlic, and sauté until the onion becomes translucent.

  • 3

    Add lean beef to the skillet and cook until browned, breaking it apart as it cooks.

  • 4

    Stir in the sliced mushrooms and paprika, allowing the mushrooms to soften and release their moisture.

  • 5

    Pour in the beef broth and let the mixture simmer for a few minutes to meld the flavors.

  • 6

    Reduce the heat to low and gently stir in the Greek yogurt until the sauce is creamy, ensuring it does not boil to prevent curdling.

  • 7

    Season with salt and pepper to taste.

  • 8

    Serve the beef and mushroom mixture over cooked whole wheat pasta, and enjoy your comforting yet balanced meal.