YOUR SOLIN GENERATED RECIPE
Classic Beef Stroganoff with Egg Noodles
Tender beef strips and earthy mushrooms sautéed in a silky, protein-rich Greek yogurt sauce served over a bed of warm egg noodles.
INGREDIENTS
3 oz Beef sirloin strips
0.5 cup Cooked egg noodles
1 cup Cremini mushrooms
0.25 cup Yellow onion
0.5 tsp Olive oil
0.25 cup Plain Greek yogurt
0.25 cup Beef broth
1 tsp Dijon mustard
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh parsley
PREPARATION
Heat the olive oil in a large skillet over medium-high heat.
Season the beef sirloin strips with garlic powder, sea salt, and black pepper.
Sear the beef in the hot skillet until browned on all sides, then remove the beef and set it aside on a plate.
In the same skillet, add the diced yellow onion and sliced cremini mushrooms, sautéing until the vegetables are tender and golden.
Pour in the beef broth and Dijon mustard, using a wooden spoon to scrape up the flavorful browned bits from the bottom of the pan.
Reduce the heat to low and stir in the plain Greek yogurt until the sauce is smooth and creamy.
Return the seared beef to the skillet and toss to coat in the sauce, heating gently for one minute without allowing the yogurt to boil.
Place the cooked egg noodles in a bowl and top with the beef and mushroom mixture.
Garnish with freshly chopped parsley before serving.