YOUR SOLIN GENERATED RECIPE
Beef Stroganoff with Egg Noodles
Tender strips of lean beef and earthy mushrooms are sautéed and folded into a velvety Greek yogurt sauce, served over a bed of warm, buttery egg noodles.
INGREDIENTS
3.75 oz Lean flank steak
0.5 cup Egg noodles
0.5 cup Plain non-fat Greek yogurt
1 cup Cremini mushrooms
0.25 cup Yellow onion
1 tsp Olive oil
0.25 cup Beef broth
1 tsp Dijon mustard
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Fresh parsley
1 clove Garlic
PREPARATION
Boil the egg noodles in salted water according to package directions until al dente, then drain and set aside.
Slice the flank steak into thin strips against the grain and season with sea salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat and sear the beef strips until browned, then remove from the pan and set aside.
In the same skillet, add the diced onions and sliced mushrooms, sautéing until the mushrooms are golden and the onions are translucent.
Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
Pour in the beef broth to deglaze the pan, scraping up any browned bits, and whisk in the Dijon mustard.
Reduce the heat to low and stir in the Greek yogurt until a smooth, creamy sauce forms.
Return the beef to the skillet, toss with the cooked egg noodles, and garnish with freshly chopped parsley before serving.