Creamy Mushroom Beef Stroganoff

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

Creamy Mushroom Beef Stroganoff

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom Beef Stroganoff

Sautéed lean beef and earthy mushrooms simmered in a velvety Greek yogurt sauce, served over tender whole wheat noodles for a comforting, protein-packed meal.

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NUTRITION

531kcal
Protein
55.2g
Fat
17.1g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

6 oz 93% lean ground beef

0 tsp extra virgin olive oil

1 cup sliced cremini mushrooms

0.5 cup diced yellow onion

1 clove minced garlic

0.5 cup low-sodium beef broth

1 tbsp Dijon mustard

1 tsp Worcestershire sauce

0.5 cup plain non-fat Greek yogurt

0.5 cup cooked whole wheat egg noodles

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp chopped fresh parsley

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PREPARATION

  • 1

    In a large skillet over medium-high heat, add the olive oil and brown the ground beef until fully cooked, breaking it into small crumbles.

  • 2

    Add the sliced mushrooms and diced onions to the skillet with the beef, sautéing for 5-7 minutes until the vegetables are soft and the mushrooms have released their moisture.

  • 3

    Stir in the minced garlic, sea salt, and black pepper, cooking for an additional 1 minute until fragrant.

  • 4

    Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pan to release any browned bits, and let it simmer for 3-4 minutes to slightly reduce.

  • 5

    Remove the skillet from the heat and stir in the Dijon mustard and Greek yogurt until the sauce is smooth and creamy.

  • 6

    Fold in the cooked whole wheat egg noodles, tossing gently to ensure they are thoroughly coated in the sauce.

  • 7

    Garnish with fresh parsley and serve immediately while hot.

Creamy Mushroom Beef Stroganoff

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

Creamy Mushroom Beef Stroganoff

YOUR SOLIN GENERATED RECIPE

Creamy Mushroom Beef Stroganoff

Sautéed lean beef and earthy mushrooms simmered in a velvety Greek yogurt sauce, served over tender whole wheat noodles for a comforting, protein-packed meal.

NUTRITION

531kcal
Protein
55.2g
Fat
17.1g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

6 oz 93% lean ground beef

0 tsp extra virgin olive oil

1 cup sliced cremini mushrooms

0.5 cup diced yellow onion

1 clove minced garlic

0.5 cup low-sodium beef broth

1 tbsp Dijon mustard

1 tsp Worcestershire sauce

0.5 cup plain non-fat Greek yogurt

0.5 cup cooked whole wheat egg noodles

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp chopped fresh parsley

PREPARATION

  • 1

    In a large skillet over medium-high heat, add the olive oil and brown the ground beef until fully cooked, breaking it into small crumbles.

  • 2

    Add the sliced mushrooms and diced onions to the skillet with the beef, sautéing for 5-7 minutes until the vegetables are soft and the mushrooms have released their moisture.

  • 3

    Stir in the minced garlic, sea salt, and black pepper, cooking for an additional 1 minute until fragrant.

  • 4

    Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pan to release any browned bits, and let it simmer for 3-4 minutes to slightly reduce.

  • 5

    Remove the skillet from the heat and stir in the Dijon mustard and Greek yogurt until the sauce is smooth and creamy.

  • 6

    Fold in the cooked whole wheat egg noodles, tossing gently to ensure they are thoroughly coated in the sauce.

  • 7

    Garnish with fresh parsley and serve immediately while hot.