Name: Creamy Mushroom Beef Stroganoff
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz 93% lean ground beef; 1.5 oz dry chickpea pasta; 1 cup sliced cremini mushrooms; 0.25 cup diced yellow onion; 1 clove garlic; 1 tsp extra virgin olive oil; 0.25 cup plain 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 chopped fresh parsley

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

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom Beef Stroganoff

Sautéed lean beef and earthy cremini 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

53g

Fat

24.2g

Carbs

39.5g

SERVINGS

1 serving

INGREDIENTS

6 oz 93% lean ground beef

1.5 oz dry chickpea pasta

1 cup sliced cremini mushrooms

0.25 cup diced yellow onion

1 clove garlic

1 tsp extra virgin olive oil

0.25 cup plain 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 chopped fresh parsley

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PREPARATION

1
Boil a pot of water and cook chickpea pasta according to package directions until al dente.
2
Heat olive oil in a large skillet over medium-high heat and brown the ground beef until fully cooked.
3
Add onions and mushrooms to the skillet, sautéing until the vegetables are tender and the mushrooms are golden brown.
4
Stir in the minced garlic and cook for 1 minute until fragrant.
5
Reduce heat to low and whisk in the beef broth and Dijon mustard, scraping up any browned bits from the pan.
6
Remove the skillet from heat and fold in the Greek yogurt, sea salt, and black pepper until the sauce is smooth and creamy.
7
Toss the cooked pasta into the beef mixture until well coated and garnish with fresh parsley.