YOUR SOLIN GENERATED RECIPE
Creamy Lean Beef and Mushroom Stroganoff with Whole Wheat Noodles
Enjoy a comforting twist on a classic with tender lean beef and earthy mushrooms simmered in a creamy, tangy sauce accented with Greek yogurt. Paired with whole wheat noodles, this dish offers balanced flavors and a satisfying texture, perfect for a wholesome dinner that fits your nutrition goals.
INGREDIENTS
4 ounces Lean Beef
1 cup Sliced Mushrooms
1 cup Whole Wheat Noodles (cooked)
1/4 cup Nonfat Greek Yogurt
1/2 medium Onion, chopped
2 cloves Garlic, minced
1/2 cup Low-Sodium Beef Broth
1 teaspoon Dijon Mustard
1 teaspoon Olive Oil
1 tablespoon Fresh Parsley (optional)
PREPARATION
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms release their moisture and become tender, about 4-5 minutes.
Increase the heat to medium-high and add the lean beef. Sear the beef on all sides until browned. It doesn’t need to be fully cooked through as it will continue cooking in the sauce.
Pour in the low-sodium beef broth and stir in the Dijon mustard. Allow the mixture to simmer for about 5 minutes, letting the flavors meld and the beef finish cooking.
Reduce the heat to low and gently stir in the nonfat Greek yogurt until the sauce becomes creamy.
Add the cooked whole wheat noodles to the skillet and toss everything together until the noodles are well coated in the creamy sauce.
Taste and adjust seasonings if necessary. Garnish with fresh parsley if desired.
Serve immediately and enjoy your balanced, satisfying meal.