Lean Beef Stroganoff with Creamy Mushrooms

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Beef Stroganoff with Creamy Mushrooms

YOUR SOLIN GENERATED RECIPE

Lean Beef Stroganoff with Creamy Mushrooms

Savor a lean, hearty twist on stroganoff that features tender strips of sirloin, earthy mushrooms, and a creamy, tangy touch from nonfat Greek yogurt, all lovingly simmered in a light beef broth and served over whole wheat egg noodles.

Try 7 days free, then $12.99 / mo.

NUTRITION

416kcal
Protein
39.9g
Fat
12.2g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Beef Sirloin

1 cup Sliced Mushrooms

1/4 medium diced Onion

1/4 cup Nonfat Greek Yogurt

1/2 cup Low Sodium Beef Broth

1 teaspoon Olive Oil

1/2 cup Cooked Whole Wheat Egg Noodles

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Sauté the diced onion until it becomes translucent, then add the sliced mushrooms and cook until they soften and release their moisture.

  • 3

    Add the lean beef strips to the skillet and sear quickly until they are browned on all sides. Do not overcook to maintain tenderness.

  • 4

    Pour in the low sodium beef broth, stirring to deglaze the pan and incorporate the flavors.

  • 5

    Reduce the heat to a simmer and gently stir in the nonfat Greek yogurt to create a creamy sauce. Allow the sauce to warm through, ensuring it does not boil to avoid curdling.

  • 6

    Mix in the cooked whole wheat egg noodles until well combined, letting the sauce coat the noodles evenly.

  • 7

    Season with salt and pepper to taste, and serve immediately.

Lean Beef Stroganoff with Creamy Mushrooms

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Beef Stroganoff with Creamy Mushrooms

YOUR SOLIN GENERATED RECIPE

Lean Beef Stroganoff with Creamy Mushrooms

Savor a lean, hearty twist on stroganoff that features tender strips of sirloin, earthy mushrooms, and a creamy, tangy touch from nonfat Greek yogurt, all lovingly simmered in a light beef broth and served over whole wheat egg noodles.

NUTRITION

416kcal
Protein
39.9g
Fat
12.2g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Beef Sirloin

1 cup Sliced Mushrooms

1/4 medium diced Onion

1/4 cup Nonfat Greek Yogurt

1/2 cup Low Sodium Beef Broth

1 teaspoon Olive Oil

1/2 cup Cooked Whole Wheat Egg Noodles

PREPARATION

  • 1

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

  • 2

    Sauté the diced onion until it becomes translucent, then add the sliced mushrooms and cook until they soften and release their moisture.

  • 3

    Add the lean beef strips to the skillet and sear quickly until they are browned on all sides. Do not overcook to maintain tenderness.

  • 4

    Pour in the low sodium beef broth, stirring to deglaze the pan and incorporate the flavors.

  • 5

    Reduce the heat to a simmer and gently stir in the nonfat Greek yogurt to create a creamy sauce. Allow the sauce to warm through, ensuring it does not boil to avoid curdling.

  • 6

    Mix in the cooked whole wheat egg noodles until well combined, letting the sauce coat the noodles evenly.

  • 7

    Season with salt and pepper to taste, and serve immediately.