Creamy Lean Beef and Mushroom Stroganoff with Whole Wheat Pasta

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

Creamy Lean Beef and Mushroom Stroganoff with Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Lean Beef and Mushroom Stroganoff with Whole Wheat Pasta

Savor a comforting bowl of beef and mushroom stroganoff with a creamy twist, served atop whole wheat pasta. Lean beef, earthy mushrooms, and a light, tangy Greek yogurt sauce come together to create a satisfying dish that’s both hearty and balanced.

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NUTRITION

434kcal
Protein
38.8g
Fat
10.5g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Beef Sirloin

1 cup sliced White Button Mushrooms

1 cup Whole Wheat Pasta (cooked)

1/4 cup Low-Fat Greek Yogurt

1/4 cup diced Yellow Onion

1 clove Garlic

1/2 cup Beef Broth

1 tsp Dijon Mustard

1 tsp Olive Oil

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PREPARATION

  • 1

    Bring a pot of water to a boil and cook the whole wheat pasta according to package instructions. Drain and set aside.

  • 2

    Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic, sautéing until fragrant and translucent.

  • 3

    Add the lean beef sirloin, sliced into strips, to the skillet. Cook until the meat is browned on all sides.

  • 4

    Stir in the sliced mushrooms and continue to sauté until they soften, about 3-4 minutes.

  • 5

    Pour in the beef broth and add the Dijon mustard. Allow the mixture to simmer for 3-4 minutes to meld the flavors.

  • 6

    Reduce the heat and gently stir in the low-fat Greek yogurt to create a creamy sauce, ensuring it does not boil.

  • 7

    Combine the cooked whole wheat pasta with the beef and mushroom mixture, stirring well to coat the pasta evenly.

  • 8

    Serve warm and enjoy your hearty, balanced stroganoff.

Creamy Lean Beef and Mushroom Stroganoff with Whole Wheat Pasta

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

Creamy Lean Beef and Mushroom Stroganoff with Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Lean Beef and Mushroom Stroganoff with Whole Wheat Pasta

Savor a comforting bowl of beef and mushroom stroganoff with a creamy twist, served atop whole wheat pasta. Lean beef, earthy mushrooms, and a light, tangy Greek yogurt sauce come together to create a satisfying dish that’s both hearty and balanced.

NUTRITION

434kcal
Protein
38.8g
Fat
10.5g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Beef Sirloin

1 cup sliced White Button Mushrooms

1 cup Whole Wheat Pasta (cooked)

1/4 cup Low-Fat Greek Yogurt

1/4 cup diced Yellow Onion

1 clove Garlic

1/2 cup Beef Broth

1 tsp Dijon Mustard

1 tsp Olive Oil

PREPARATION

  • 1

    Bring a pot of water to a boil and cook the whole wheat pasta according to package instructions. Drain and set aside.

  • 2

    Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic, sautéing until fragrant and translucent.

  • 3

    Add the lean beef sirloin, sliced into strips, to the skillet. Cook until the meat is browned on all sides.

  • 4

    Stir in the sliced mushrooms and continue to sauté until they soften, about 3-4 minutes.

  • 5

    Pour in the beef broth and add the Dijon mustard. Allow the mixture to simmer for 3-4 minutes to meld the flavors.

  • 6

    Reduce the heat and gently stir in the low-fat Greek yogurt to create a creamy sauce, ensuring it does not boil.

  • 7

    Combine the cooked whole wheat pasta with the beef and mushroom mixture, stirring well to coat the pasta evenly.

  • 8

    Serve warm and enjoy your hearty, balanced stroganoff.