YOUR SOLIN GENERATED RECIPE
Beef Stroganoff with Egg Noodles
Tender strips of lean beef and earthy mushrooms simmered in a velvety, protein-rich Greek yogurt sauce served over a bed of silky egg noodles.
INGREDIENTS
2 lbs beef sirloin
16 oz cremini mushrooms
1 large yellow onion
4 cloves garlic
2 tbsp extra virgin olive oil
9 oz wide egg noodles
2 cups beef bone broth
1.5 cups plain Greek yogurt
2 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tsp sea salt
0.5 tsp black pepper
0.25 cup fresh parsley
PREPARATION
Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until al dente.
While noodles cook, slice the beef sirloin into thin strips and season with half of the salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and sear the beef in batches until browned, then remove and set aside.
In the same skillet, add the remaining oil along with the sliced mushrooms and diced onions, sautéing until the onions are translucent and mushrooms are golden.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the beef bone broth, Dijon mustard, and Worcestershire sauce, scraping the bottom of the pan to release the flavorful browned bits.
Reduce the heat to low and stir in the Greek yogurt until the sauce is smooth and creamy.
Return the beef to the skillet and simmer for 2-3 minutes to thicken the sauce slightly.
Serve the beef and mushroom mixture over the cooked egg noodles and garnish with chopped fresh parsley.