Name: Beef stroganoff with egg noodles
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz beef top sirloin steak, cut into 1/2-inch strips; 3 oz cremini mushrooms, sliced; 1/4 medium yellow onion, thinly sliced; 2 cloves garlic, minced; 8 olive oil cooking sprays; 1/2 cup beef broth; 3/4 tsp Dijon mustard; 1 1/2 tbsp nonfat Greek yogurt; 1.5 oz egg noodles; 3/4 tsp salted butter; 1 tsp fresh parsley, chopped; 1/4 tsp salt; 1/4 tsp black pepper; 3 3/4 cups water

Instructions

Prep 25 min · Cook 10 min

Bring the water and a pinch of the salt to a boil in a large pot for 10 minutes.
While the water heats, pat the beef dry and season with half the remaining salt and half the pepper. Coat a 12-inch skillet with cooking spray over medium-high heat. Add the beef in a single layer and sear for 2 minutes until browned, flip, and sear for 1 minute more. Remove the beef from the pan. Done when opaque in the center, 145°F.
Add the mushrooms and onion to the same skillet. Sauté for 5 minutes until the liquid has evaporated and the mushrooms are browned. Stir in the garlic and cook for 1 minute until fragrant.
Add the egg noodles to the boiling water. Cook for 7 to 8 minutes until tender.
While the noodles cook, pour the beef broth and mustard into the skillet, scraping up any browned bits. Simmer for 5 minutes to reduce slightly. Stir in the beef and its juices, then remove from the heat.
Stir the Greek yogurt into the beef mixture until smooth. Season with the remaining salt and pepper.
Drain the noodles and return them to the pot. Toss with the butter until melted. Place the noodles on a plate and top with the beef and mushroom sauce. Garnish with the parsley.

Nutrition

Ingredients

Instructions

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