YOUR SOLIN GENERATED RECIPE
Creamy Mushroom Beef Stroganoff
Tender strips of grass-fed beef sautéed with earthy cremini mushrooms and simmered in a velvety, protein-rich Greek yogurt sauce over whole grain noodles.
INGREDIENTS
3 oz Top sirloin steak
1 cup Cremini mushrooms
0.25 cup Yellow onion
1 clove Garlic
0.5 tbsp Extra virgin olive oil
0.5 cup Beef bone broth
0.25 cup Plain non-fat Greek yogurt
1 tsp Dijon mustard
0.5 cup Whole wheat egg noodles
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Fresh parsley
PREPARATION
Cook the whole wheat egg noodles according to package directions until al dente, then drain and set aside.
Thinly slice the top sirloin steak into bite-sized strips and season lightly with a pinch of the sea salt and black pepper.
Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the steak strips for 1-2 minutes per side until browned, then remove from the pan.
In the same skillet, add the sliced cremini mushrooms and diced yellow onion, sautéing until the mushrooms are golden and the onions are translucent.
Stir in the minced garlic and cook for 30 seconds until fragrant, then pour in the beef bone broth and Dijon mustard.
Simmer the liquid for 3-4 minutes to reduce slightly, then turn the heat to low.
Whisk in the plain Greek yogurt until the sauce is smooth and creamy, then return the steak and any juices to the pan.
Add the cooked noodles to the skillet, tossing everything together to coat, and season with the remaining sea salt and black pepper.
Garnish with freshly chopped parsley and serve immediately while warm.