YOUR SOLIN GENERATED RECIPE
Creamy Lean Beef and Mushroom Stroganoff
Enjoy a comforting plate of creamy lean beef and mushroom stroganoff with tender strips of lean beef, earthy mushrooms, and a light, tangy Greek yogurt cream sauce. This satisfying dish brings together robust flavors and a silky texture, perfect for a hearty dinner that nourishes and delights.
INGREDIENTS
4 oz lean beef sirloin
1 cup sliced mushrooms
0.5 cup diced onion
1 clove garlic, minced
0.5 cup low-fat Greek yogurt
0.5 cup low sodium beef broth
0.5 cup cooked whole wheat egg noodles
1 tsp olive oil
1 tsp Dijon mustard
PREPARATION
Slice the lean beef sirloin into thin strips, ensuring even sizes for uniform cooking.
Heat olive oil in a large skillet over medium-high heat. Add the beef strips and sear them until lightly browned on all sides. Remove the beef from the skillet and set aside.
In the same skillet, lower the heat to medium. Add diced onion and minced garlic, sautéing until the onion becomes translucent and soft.
Add sliced mushrooms to the skillet and cook until they release their moisture and become tender, about 3-4 minutes.
Pour in the beef broth and stir in the Dijon mustard, scraping up any browned bits from the bottom of the pan.
Return the seared beef to the skillet, reduce the heat to low, and stir in the low-fat Greek yogurt. Allow the mixture to simmer for 2-3 minutes to meld the flavors, ensuring the sauce becomes creamy.
Fold in the cooked whole wheat egg noodles until well coated in the sauce. Warm through for an additional minute and taste for seasoning adjustments, if needed.
Serve hot, enjoying a balanced dish that perfectly combines tender beef, savory mushrooms, and a creamy, light sauce.