YOUR SOLIN GENERATED RECIPE
Classic Beef Stroganoff with Egg Noodles
Tender beef strips seared and simmered in a velvety mushroom and Greek yogurt sauce, served over a bed of buttery egg noodles.
INGREDIENTS
4.5 oz Top sirloin steak
3.5 oz Cremini mushrooms
0.25 whole Yellow onion
1 clove Garlic
0.25 tbsp Extra virgin olive oil
0.5 cup Beef bone broth
0.25 cup Plain Greek yogurt
0.5 tbsp Dijon mustard
0.25 tbsp Worcestershire sauce
0.25 tbsp Arrowroot powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tbsp Fresh parsley
1 oz Wide egg noodles
PREPARATION
Slice the beef into thin strips against the grain and season with the sea salt and black pepper.
Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the beef until browned, then remove from the pan.
In the same skillet, sauté the sliced cremini mushrooms and diced yellow onion until they are softened and golden.
Add the minced garlic, Dijon mustard, and Worcestershire sauce to the skillet, stirring for one minute until fragrant.
Pour in the beef bone broth and whisk in the arrowroot powder to create a thickened, savory base.
Boil the wide egg noodles in a separate pot of salted water according to package directions until tender.
Reduce the skillet heat to low and stir in the Greek yogurt until the sauce is smooth and creamy.
Return the beef to the skillet and toss with the cooked egg noodles, then garnish with fresh parsley before serving.