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 the rich, comforting flavors of lean beef and earthy mushrooms enveloped in a velvety, tangy sauce enhanced with nonfat Greek yogurt. This dish delivers a satisfying and creamy stroganoff twist, paired elegantly with fresh spiralized zucchini noodles for a light yet fulfilling meal.

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NUTRITION

368kcal
Protein
39.5g
Fat
12.4g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Beef (Sirloin)

1 cup Mushrooms (sliced)

1/2 medium Yellow Onion

2 cloves Garlic

1/3 cup Nonfat Greek Yogurt

1 medium Zucchini (spiralized)

1 tsp Olive Oil

1/4 cup Low Sodium Beef Broth

1 tsp Dijon Mustard

Salt and Pepper to taste

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PREPARATION

  • 1

    Slice the lean beef into thin strips against the grain, and season lightly with salt and pepper.

  • 2

    Heat olive oil in a skillet over medium heat, then sauté the sliced onions until translucent.

  • 3

    Add the garlic and mushrooms to the skillet, cooking until the mushrooms are soft and browned.

  • 4

    Increase the heat slightly and add the beef strips, searing until they are just browned on the outside.

  • 5

    Pour in the beef broth and stir in the Dijon mustard, allowing the liquid to reduce slightly.

  • 6

    Remove the skillet from heat and gently stir in the nonfat Greek yogurt until a creamy sauce forms.

  • 7

    Plate the dish over a bed of spiralized zucchini noodles, and adjust seasonings with additional salt and pepper if needed.

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 the rich, comforting flavors of lean beef and earthy mushrooms enveloped in a velvety, tangy sauce enhanced with nonfat Greek yogurt. This dish delivers a satisfying and creamy stroganoff twist, paired elegantly with fresh spiralized zucchini noodles for a light yet fulfilling meal.

NUTRITION

368kcal
Protein
39.5g
Fat
12.4g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Beef (Sirloin)

1 cup Mushrooms (sliced)

1/2 medium Yellow Onion

2 cloves Garlic

1/3 cup Nonfat Greek Yogurt

1 medium Zucchini (spiralized)

1 tsp Olive Oil

1/4 cup Low Sodium Beef Broth

1 tsp Dijon Mustard

Salt and Pepper to taste

PREPARATION

  • 1

    Slice the lean beef into thin strips against the grain, and season lightly with salt and pepper.

  • 2

    Heat olive oil in a skillet over medium heat, then sauté the sliced onions until translucent.

  • 3

    Add the garlic and mushrooms to the skillet, cooking until the mushrooms are soft and browned.

  • 4

    Increase the heat slightly and add the beef strips, searing until they are just browned on the outside.

  • 5

    Pour in the beef broth and stir in the Dijon mustard, allowing the liquid to reduce slightly.

  • 6

    Remove the skillet from heat and gently stir in the nonfat Greek yogurt until a creamy sauce forms.

  • 7

    Plate the dish over a bed of spiralized zucchini noodles, and adjust seasonings with additional salt and pepper if needed.