Name: Classic beef stroganoff
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 5 oz beef top sirloin steak, sliced into 1/4-inch-thick strips; 1.5 oz egg noodles; 3 oz cremini mushrooms, sliced; 1/4 medium yellow onion, thinly sliced; 1 clove garlic, minced; 1/2 cup beef broth; 2 tbsp plain nonfat Greek yogurt; 3/4 tsp Dijon mustard; 1 tsp canola oil; 1 1/2 tsp all-purpose flour; 1/2 tsp salt; 1/4 tsp black pepper; 1 tsp fresh parsley, chopped; 3 3/4 cups water

Instructions

Prep 20 min · Cook 0 min

Bring water to a boil in a large pot with a pinch of the salt. Add the egg noodles and cook until tender, about 7 minutes. Drain and keep warm.
While the water comes to a boil, season the beef strips with a pinch of salt and the pepper. Heat half the oil in a 12-inch skillet over medium-high heat. Add the beef in a single layer and sear until browned, about 1 minute per side. Remove the beef and its juices to a plate. Done when browned and tender, 145°F.
In the same skillet, add the remaining oil, mushrooms, and onion. Sauté until the mushroom moisture has evaporated and the onions are soft, about 5 minutes. Stir in the garlic and flour, cooking for 1 minute more.
Gradually whisk the beef broth and mustard into the skillet. Simmer until the sauce thickens slightly, about 3 minutes. Remove from the heat.
Stir the Greek yogurt and the beef with its juices into the skillet until smooth. Taste and add the remaining salt only if needed. Serve the beef and sauce over the cooked noodles and garnish with parsley.

Nutrition

Ingredients

Instructions

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