NUTRITION

SERVINGS

INGREDIENTS

4 oz Lean Beef Sirloin

1 cup sliced White Button Mushrooms

1/4 cup chopped Onion

1 clove Garlic

1/2 cup Low-Sodium Beef Broth

1/4 cup Nonfat Plain Greek Yogurt

1 tsp Dijon Mustard

2 tsp Olive Oil (divided)

PREPARATION

• 1

  Thinly slice the lean beef sirloin into strips against the grain. Season lightly with salt and pepper if desired.

• 2

  Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Sauté the beef strips for 2-3 minutes until just browned. Remove beef from skillet and set aside.

• 3

  In the same skillet, add the remaining teaspoon of olive oil. Sauté the chopped onion and minced garlic until translucent and fragrant, about 2 minutes.

• 4

  Add the sliced mushrooms to the skillet and cook until they soften and begin to brown, about 4-5 minutes.

• 5

  Pour in the low-sodium beef broth and stir in the Dijon mustard. Let the mixture simmer for 2 minutes.

• 6

  Return the beef to the skillet. Lower the heat to medium-low and stir in the nonfat Greek yogurt until the sauce is smooth and creamy. Allow the stroganoff to heat through for another 2 minutes, careful not to boil the yogurt.

• 7

  Taste and adjust seasonings as needed. Serve warm and enjoy your lean, creamy stroganoff.