Name: Beef Stroganoff with Egg Noodles
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Top sirloin strips; 0.5 cup Egg noodles; 1 cup Cremini mushrooms; 0.25 cup Yellow onion; 1 clove Garlic; 0.5 cup Non-fat Greek yogurt; 0.25 cup Low-sodium beef broth; 0.5 tbsp Extra virgin olive oil; 1 tsp Dijon mustard; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh parsley

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

YOUR SOLIN GENERATED RECIPE

Beef Stroganoff with Egg Noodles

Tender beef strips and earthy cremini mushrooms are sautéed and tossed in a velvety Greek yogurt sauce over a bed of silky egg noodles.

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NUTRITION

Protein

53.4g

Fat

14.7g

Carbs

38.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Top sirloin strips

0.5 cup Egg noodles

1 cup Cremini mushrooms

0.25 cup Yellow onion

1 clove Garlic

0.5 cup Non-fat Greek yogurt

0.25 cup Low-sodium beef broth

0.5 tbsp Extra virgin olive oil

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

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PREPARATION

1
Cook the egg noodles according to package instructions until al dente, then drain and set aside.
2
Heat the olive oil in a large skillet over medium-high heat and sear the beef strips until browned, then remove them from the pan.
3
In the same skillet, add the diced onions and sliced mushrooms, sautéing until the vegetables are tender and the mushrooms have released their moisture.
4
Stir in the minced garlic and cook for 30 seconds until fragrant, then pour in the beef broth and Dijon mustard to deglaze the pan.
5
Reduce the heat to low and whisk in the Greek yogurt until a smooth, creamy sauce forms, ensuring the liquid does not boil.
6
Return the beef to the skillet, season with sea salt and black pepper, and toss everything together before serving over the warm egg noodles garnished with fresh parsley.