YOUR SOLIN GENERATED RECIPE
Creamy Lean Beef Mushroom Stroganoff
Savor the hearty and comforting flavors of this creamy lean beef mushroom stroganoff. Tender strips of lean sirloin are sautéed with earthy mushrooms, sweet onions, and garlic in a light, velvety sauce enriched with low-fat Greek yogurt and a splash of beef broth. This dish delivers balanced protein and flavor, making it a satisfying meal for breakfast, lunch, or dinner.
INGREDIENTS
4 oz Lean Beef Sirloin
1 cup White Button Mushrooms
1/4 medium Yellow Onion
2 cloves Garlic
1/4 cup Low-Fat Greek Yogurt
1/2 cup Beef Broth (Low Sodium)
2 tsp Olive Oil
1 tbsp Whole Wheat Flour
1 tsp Smoked Paprika
PREPARATION
Slice the lean beef into thin strips against the grain and season lightly with salt and pepper.
Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Sauté the beef strips for 2-3 minutes until lightly browned. Remove and set aside.
In the same skillet, add the remaining olive oil and sauté the finely chopped onion and minced garlic until softened and fragrant, about 2 minutes.
Add the sliced mushrooms to the skillet and cook until they begin to release their moisture, about 3-4 minutes.
Sprinkle in the whole wheat flour and smoked paprika, stirring to combine and coat the vegetables evenly.
Slowly pour in the beef broth while stirring continuously to create a light slurry. Let the mixture simmer for about 2 minutes until slightly thickened.
Return the beef strips to the skillet and stir in the low-fat Greek yogurt, ensuring it blends smoothly into the sauce. Heat gently for another 2 minutes without boiling to prevent the yogurt from curdling.
Taste and adjust seasoning as needed. Serve warm over a bed of steamed greens or whole grains if desired.