Name: Tender Beef and Mushroom Stroganoff
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz top sirloin steak strips; 1 cup cremini mushrooms; 0.25 cup plain non-fat Greek yogurt; 0.25 cup cooked chickpea pasta; 0.25 cup yellow onion; 1 clove garlic; 0.25 cup beef bone broth; 0.25 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dijon mustard; 1 tsp fresh parsley

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

YOUR SOLIN GENERATED RECIPE

Tender Beef and Mushroom Stroganoff

Lean beef and earthy mushrooms sautéed until tender, then simmered in a creamy Greek yogurt sauce and served over protein-rich chickpea pasta for a velvety finish.

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NUTRITION

Protein

46.8g

Fat

10.8g

Carbs

24.9g

SERVINGS

1 serving

INGREDIENTS

3 oz top sirloin steak strips

1 cup cremini mushrooms

0.25 cup plain non-fat Greek yogurt

0.25 cup cooked chickpea pasta

0.25 cup yellow onion

1 clove garlic

0.25 cup beef bone broth

0.25 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dijon mustard

1 tsp fresh parsley

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PREPARATION

1
Heat the extra virgin olive oil in a large skillet over medium-high heat.
2
Season the beef strips with sea salt and black pepper, then sear in the skillet until browned on all sides; remove and set aside.
3
Add the diced yellow onion and sliced cremini mushrooms to the same pan, sautéing until the mushrooms are golden and tender.
4
Stir in the minced garlic and cook for 30 seconds until fragrant.
5
Deglaze the pan with the beef bone broth and whisk in the Dijon mustard, scraping up any browned bits from the bottom.
6
Reduce the heat to low, return the beef to the pan, and stir in the Greek yogurt until a creamy sauce forms.
7
Toss the mixture with the cooked chickpea pasta and garnish with fresh chopped parsley before serving.