Name: Tender Creamy Beef Stroganoff with Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz lean beef strips; 1.5 cup sliced cremini mushrooms; 0.25 cup plain non-fat Greek yogurt; 0.25 cup cooked chickpea pasta; 0.5 tsp olive oil; 0.25 cup diced yellow onion; 1 clove garlic; 0.25 cup low-sodium beef broth; 1 tsp Dijon mustard; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

Tender Creamy Beef Stroganoff with Mushrooms

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

YOUR SOLIN GENERATED RECIPE

Tender Creamy Beef Stroganoff with Mushrooms

Sautéed lean beef and earthy mushrooms simmered in a velvety Greek yogurt sauce, served over protein-rich chickpea pasta for a comforting, savory finish.

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NUTRITION

Protein

45.1g

Fat

8.9g

Carbs

28.1g

SERVINGS

1 serving

INGREDIENTS

3 oz lean beef strips

1.5 cup sliced cremini mushrooms

0.25 cup plain non-fat Greek yogurt

0.25 cup cooked chickpea pasta

0.5 tsp olive oil

0.25 cup diced yellow onion

1 clove garlic

0.25 cup low-sodium beef broth

1 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
Heat olive oil in a large skillet over medium-high heat.
2
Add the beef strips, season with sea salt and black pepper, and sear until browned; remove from pan and set aside.
3
In the same skillet, sauté the diced yellow onion and sliced mushrooms until the mushrooms are golden and tender.
4
Stir in the minced garlic and cook for 1 minute until fragrant.
5
Deglaze the pan with beef broth and stir in the Dijon mustard, simmering for 2 minutes.
6
Reduce heat to low, return the beef to the skillet, and fold in the Greek yogurt until a creamy sauce forms.
7
Toss in the cooked chickpea pasta until well coated and heated through.
8
Garnish with chopped fresh parsley and serve immediately.