NUTRITION

SERVINGS

INGREDIENTS

4 oz Lean Beef Sirloin Strips

1 cup sliced White Mushrooms

1 cup cooked Whole Wheat Pasta

1/4 cup Nonfat Greek Yogurt

1/4 medium Onion, chopped

1 clove Garlic, minced

1/2 cup Vegetable Broth

1 tsp Olive Oil

1 tbsp Fresh Parsley (garnish)

PREPARATION

• 1

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

• 2

  In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant.

• 3

  Add the lean beef strips to the skillet. Sauté until the beef is just browned on all sides.

• 4

  Stir in the sliced mushrooms and cook until they release their moisture and begin to brown.

• 5

  Pour in the vegetable broth and let the mixture simmer for a few minutes to meld the flavors.

• 6

  Reduce the heat to low and stir in the nonfat Greek yogurt to create a creamy sauce. Do not let the sauce boil to prevent curdling.

• 7

  Toss the cooked whole wheat pasta into the skillet, ensuring it is well coated with the creamy stroganoff sauce.

• 8

  Season with salt and pepper to taste, and garnish with freshly chopped parsley before serving.