Creamy Lean Beef and Mushroom Stroganoff

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

Creamy Lean Beef and Mushroom Stroganoff

YOUR SOLIN GENERATED RECIPE

Creamy Lean Beef and Mushroom Stroganoff

Savor a comforting bowl of lean beef and mushroom stroganoff that pairs tender beef strips with earthy mushrooms in a light, creamy sauce enhanced by Greek yogurt. Perfectly balanced in flavor and texture, this dish brings creamy richness and savory depth, making it a delightful choice for lunch or dinner.

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NUTRITION

441kcal
Protein
39.6g
Fat
15.5g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Beef Strips

1 cup Mushrooms

1 small Yellow Onion

2 cloves Garlic

1/2 cup Low-Sodium Beef Broth

1/4 cup Nonfat Greek Yogurt

1/2 cup Whole Wheat Egg Noodles

2 tsp Olive Oil

1 tsp Dijon Mustard

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Thinly slice the lean beef into strips, and season lightly with salt and pepper if desired.

  • 2

    Clean and slice the mushrooms, dice the small yellow onion, and mince the garlic.

  • 3

    Heat olive oil in a skillet over medium heat, then add the beef strips. Sauté until just browned, then remove from the pan and set aside.

  • 4

    In the same skillet, add the onion and garlic, cooking until softened and fragrant.

  • 5

    Add the mushrooms and continue to sauté until they release moisture and become tender.

  • 6

    Pour in the low-sodium beef broth and stir in a teaspoon of Dijon mustard. Allow the mixture to simmer for a couple of minutes to meld the flavors.

  • 7

    Return the beef strips to the skillet, stirring to combine.

  • 8

    Reduce heat to low and gently stir in the nonfat Greek yogurt, ensuring the sauce stays creamy without curdling.

  • 9

    Serve the beef and mushroom stroganoff over cooked whole wheat egg noodles. Garnish with fresh parsley for a pop of color and brightness.

Creamy Lean Beef and Mushroom Stroganoff

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

Creamy Lean Beef and Mushroom Stroganoff

YOUR SOLIN GENERATED RECIPE

Creamy Lean Beef and Mushroom Stroganoff

Savor a comforting bowl of lean beef and mushroom stroganoff that pairs tender beef strips with earthy mushrooms in a light, creamy sauce enhanced by Greek yogurt. Perfectly balanced in flavor and texture, this dish brings creamy richness and savory depth, making it a delightful choice for lunch or dinner.

NUTRITION

441kcal
Protein
39.6g
Fat
15.5g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Beef Strips

1 cup Mushrooms

1 small Yellow Onion

2 cloves Garlic

1/2 cup Low-Sodium Beef Broth

1/4 cup Nonfat Greek Yogurt

1/2 cup Whole Wheat Egg Noodles

2 tsp Olive Oil

1 tsp Dijon Mustard

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Thinly slice the lean beef into strips, and season lightly with salt and pepper if desired.

  • 2

    Clean and slice the mushrooms, dice the small yellow onion, and mince the garlic.

  • 3

    Heat olive oil in a skillet over medium heat, then add the beef strips. Sauté until just browned, then remove from the pan and set aside.

  • 4

    In the same skillet, add the onion and garlic, cooking until softened and fragrant.

  • 5

    Add the mushrooms and continue to sauté until they release moisture and become tender.

  • 6

    Pour in the low-sodium beef broth and stir in a teaspoon of Dijon mustard. Allow the mixture to simmer for a couple of minutes to meld the flavors.

  • 7

    Return the beef strips to the skillet, stirring to combine.

  • 8

    Reduce heat to low and gently stir in the nonfat Greek yogurt, ensuring the sauce stays creamy without curdling.

  • 9

    Serve the beef and mushroom stroganoff over cooked whole wheat egg noodles. Garnish with fresh parsley for a pop of color and brightness.