Creamy Lean Beef and Mushroom Stroganoff with Whole Wheat Egg Noodles

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 Egg Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Lean Beef and Mushroom Stroganoff with Whole Wheat Egg Noodles

Savor a comforting dish of lean beef and mushrooms simmered in a light, creamy sauce served over whole wheat egg noodles. This balanced meal marries the earthy flavor of mushrooms with tender beef in a rich broth subtly enhanced with garlic, onion, and a touch of olive oil. Perfect for a wholesome dinner that is both satisfying and aligned with your nutritional goals.

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NUTRITION

496kcal
Protein
36.6g
Fat
11.7g
Carbs
47.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Beef (85g)

1 cup Mushrooms (70g)

1 cup Whole Wheat Egg Noodles, cooked (160g)

1/4 cup Low-Fat Sour Cream (60g)

1/4 cup chopped Onion (40g)

1 clove Garlic (3g)

1/2 cup Beef Broth (120g)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

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

  • 2

    Clean and slice the mushrooms; chop the onion and mince the garlic.

  • 3

    Heat olive oil in a skillet over medium heat. Sauté the chopped onions until translucent, then add garlic and continue to sauté for about 1 minute.

  • 4

    Add the beef strips to the skillet and stir-fry until they begin to brown.

  • 5

    Incorporate the sliced mushrooms and cook until they soften, about 3-4 minutes.

  • 6

    Pour in the beef broth and bring the mixture to a simmer, allowing flavors to meld for another 3 minutes.

  • 7

    Stir in the low-fat sour cream to create a creamy sauce, mixing thoroughly to combine.

  • 8

    Meanwhile, prepare whole wheat egg noodles according to package instructions, then drain.

  • 9

    Serve the beef and mushroom stroganoff over a bed of egg noodles and enjoy a hearty, balanced meal.

Creamy Lean Beef and Mushroom Stroganoff with Whole Wheat Egg Noodles

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 Egg Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Lean Beef and Mushroom Stroganoff with Whole Wheat Egg Noodles

Savor a comforting dish of lean beef and mushrooms simmered in a light, creamy sauce served over whole wheat egg noodles. This balanced meal marries the earthy flavor of mushrooms with tender beef in a rich broth subtly enhanced with garlic, onion, and a touch of olive oil. Perfect for a wholesome dinner that is both satisfying and aligned with your nutritional goals.

NUTRITION

496kcal
Protein
36.6g
Fat
11.7g
Carbs
47.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Beef (85g)

1 cup Mushrooms (70g)

1 cup Whole Wheat Egg Noodles, cooked (160g)

1/4 cup Low-Fat Sour Cream (60g)

1/4 cup chopped Onion (40g)

1 clove Garlic (3g)

1/2 cup Beef Broth (120g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

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

  • 2

    Clean and slice the mushrooms; chop the onion and mince the garlic.

  • 3

    Heat olive oil in a skillet over medium heat. Sauté the chopped onions until translucent, then add garlic and continue to sauté for about 1 minute.

  • 4

    Add the beef strips to the skillet and stir-fry until they begin to brown.

  • 5

    Incorporate the sliced mushrooms and cook until they soften, about 3-4 minutes.

  • 6

    Pour in the beef broth and bring the mixture to a simmer, allowing flavors to meld for another 3 minutes.

  • 7

    Stir in the low-fat sour cream to create a creamy sauce, mixing thoroughly to combine.

  • 8

    Meanwhile, prepare whole wheat egg noodles according to package instructions, then drain.

  • 9

    Serve the beef and mushroom stroganoff over a bed of egg noodles and enjoy a hearty, balanced meal.