YOUR SOLIN GENERATED RECIPE
Creamy Lean Beef and Mushroom Stroganoff
A luscious twist on a classic stroganoff featuring tender lean beef, earthy mushrooms, and a tangy, creamy nonfat Greek yogurt sauce, perfect for a satisfying meal any time of day.
INGREDIENTS
4 oz Lean Beef
1 cup Mushrooms
3 oz Nonfat Greek Yogurt
0.25 medium Onion
1 clove Garlic
1 teaspoon Olive Oil
0.5 cup Beef Broth
0.5 teaspoon Dijon Mustard
PREPARATION
Slice the lean beef against the grain into thin strips and season lightly with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Sauté the beef strips until browned, about 3-4 minutes, then remove the beef and set aside.
In the same skillet, add the chopped onion and minced garlic. Sauté until fragrant and softened.
Add the mushrooms to the skillet and cook until they release their moisture and begin to brown.
Pour in the beef broth and stir in the Dijon mustard. Let it simmer for about 2 minutes to meld the flavors.
Return the beef to the skillet and combine with the vegetables.
Lower the heat and gently fold in the nonfat Greek yogurt until the mixture becomes creamy. Avoid boiling to prevent curdling.
Taste and adjust the seasoning with salt and pepper if needed. Serve warm.