Name: Classic Beef Stroganoff with Egg Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz Top sirloin steak; 1.5 oz Dry whole wheat egg noodles; 1 cup Cremini mushrooms; 0.25 cup Yellow onion; 1 clove Garlic; 1 tsp Extra virgin olive oil; 0.5 cup Low-sodium beef broth; 1 tsp Dijon mustard; 0.25 cup Plain non-fat Greek yogurt; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Smoked paprika; 1 tbsp Fresh parsley

Instructions

Prep 10 min · Cook 15 min

Bring a pot of salted water to a boil and cook the egg noodles according to package directions until al dente.
While noodles cook, slice the top sirloin into thin 1-inch strips and season with half of the sea salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the beef strips for 1-2 minutes per side until browned but not fully cooked through; remove and set aside.
In the same skillet, add the sliced mushrooms and diced onions. Sauté for 5-7 minutes until the mushrooms are golden and the onions are translucent.
Stir in the minced garlic, smoked paprika, and remaining salt and pepper, cooking for 1 minute until fragrant.
Pour in the beef broth and Dijon mustard, scraping the bottom of the pan to release any browned bits. Simmer for 3 minutes to slightly reduce the liquid.
Reduce the heat to low. Return the beef to the skillet and stir in the Greek yogurt until the sauce is creamy and heated through, being careful not to let it boil.
Drain the noodles and serve the beef mixture over the top, garnished with fresh chopped parsley.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes