YOUR SOLIN GENERATED RECIPE
Classic Beef Stroganoff with Mushrooms
Sautéed lean beef and earthy mushrooms simmered in a creamy, protein-packed Greek yogurt sauce served over tender whole grain noodles.
INGREDIENTS
3 oz lean beef strips
1 cup cremini mushrooms
0.25 cup yellow onion
1 clove garlic
0.25 tbsp extra virgin olive oil
0.5 cup low sodium beef broth
0.25 cup plain non-fat Greek yogurt
1 tsp Dijon mustard
0.25 tsp sea salt
0.25 tsp black pepper
0.5 oz dry whole wheat egg noodles
1 tsp fresh parsley
PREPARATION
Boil a pot of water and cook the whole wheat noodles according to package directions until al dente.
Heat olive oil in a large skillet over medium-high heat.
Add the beef strips, sea salt, and black pepper, searing until browned on all sides, then remove from the pan.
In the same skillet, sauté the onions and mushrooms until the mushrooms are golden and tender.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Deglaze the pan with beef broth, scraping up any browned bits, and simmer for 2 minutes.
Reduce heat to low, then stir in the Dijon mustard and Greek yogurt until a smooth, creamy sauce forms.
Return the beef to the skillet and toss with the cooked noodles until well-coated.
Garnish with fresh parsley before serving.