Name: Classic Beef Stroganoff with Egg Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 4 oz beef sirloin; 0.25 cup egg noodles; 1 cup cremini mushrooms; 0.25 cup yellow onion; 1 clove garlic; 0.25 tbsp extra virgin olive oil; 0.5 cup beef bone broth; 0.25 cup plain Greek yogurt; 1 tsp dijon mustard; 1 tsp arrowroot powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

Instructions

Prep 10 min · Cook 15 min

Bring a small pot of salted water to a boil and cook the egg noodles according to package directions until al dente, then drain and set aside.
Thinly slice the beef sirloin against the grain into bite-sized strips and season with half of the sea salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat, add the beef strips in a single layer, and sear until browned, about 2 minutes per side.
Remove the beef from the skillet and set aside on a plate, then add the sliced mushrooms and diced onions to the same pan.
Sauté the vegetables for 5-7 minutes until the mushrooms are golden and the onions are translucent, then add the minced garlic and cook for 1 minute more.
Whisk the arrowroot powder into the beef bone broth until dissolved, then pour the mixture into the skillet along with the Dijon mustard.
Simmer the sauce for 2-3 minutes until thickened, then turn the heat to low and stir in the Greek yogurt until smooth.
Return the beef and any accumulated juices to the skillet, tossing to coat in the sauce and warming through for 1 minute.
Season with the remaining salt and pepper, then serve the beef and sauce over the cooked egg noodles and garnish with fresh parsley.

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Ingredients

Instructions

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