YOUR SOLIN GENERATED RECIPE
Creamy Mushroom Beef Stroganoff with Egg Noodles
Tender flank steak and earthy mushrooms sautéed in a velvety Greek yogurt sauce, served over a bed of silky egg noodles for a comforting, protein-packed meal.
INGREDIENTS
5 oz flank steak
0.75 cup egg noodles
1 cup cremini mushrooms
0.25 cup yellow onion
1 tsp olive oil
0.25 cup non-fat Greek yogurt
0.25 cup low-sodium beef broth
1 tsp Dijon mustard
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh parsley
PREPARATION
Cook the egg noodles according to package instructions until al dente, then drain and set aside.
Slice the flank steak into thin, bite-sized strips and season with half of the salt and pepper.
Heat olive oil in a large skillet over medium-high heat and sear the beef strips until browned, about 2 minutes per side, then remove from the pan.
In the same skillet, add the sliced mushrooms and diced onions, sautéing until the mushrooms are golden and the onions are translucent.
Pour in the beef broth and Dijon mustard, scraping the bottom of the pan to release any flavorful browned bits.
Reduce the heat to low and stir in the Greek yogurt, remaining salt, and pepper until the sauce is smooth and creamy.
Return the beef to the skillet and toss in the cooked egg noodles, stirring gently to coat everything in the sauce.
Garnish with freshly chopped parsley and serve immediately.