Name: Classic beef stroganoff with egg noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz beef top sirloin steak, cut into thin strips; 1.5 oz egg noodles; 3 oz cremini mushrooms, sliced; 1/4 medium yellow onion, thinly sliced; 1 clove garlic, minced; 1/4 cup beef broth; 2 tbsp nonfat Greek yogurt; 3/4 tsp Dijon mustard; 1 tsp canola oil; 3/4 tsp salted butter; 1/4 tsp salt; 1/4 tsp black pepper; 4 1/4 cups water; 1 tsp fresh parsley, chopped

Instructions

Prep 15 min · Cook 10 min

Fill a medium pot with water and a pinch of salt. Bring to a boil over high heat for 10 minutes.
While the water heats, pat the beef strips dry and season with half the salt and pepper. Heat half the oil in a 10-inch skillet over medium-high heat. Add the beef and sear for 2 minutes, flipping once, until browned. Done when browned and opaque in the center, 145°F.
Remove the beef to a plate. In the same skillet, add the remaining oil, mushrooms, and onion. Sauté for 5 minutes until the vegetables are softened and browned. Add the garlic and cook for 1 minute more until fragrant.
Add the egg noodles to the boiling water and cook for 7 to 8 minutes until tender.
While the noodles boil, pour the beef broth into the skillet with the vegetables. Simmer for 3 minutes to reduce slightly. Remove from the heat and whisk in the Greek yogurt and mustard, then return the beef and any juices to the pan. Season with the remaining salt and pepper and heat through over low heat for 1 minute.
Drain the noodles and return them to the pot. Toss with the butter until coated. Place the noodles on a plate and top with the beef stroganoff. Garnish with chopped parsley.

Nutrition

Ingredients

Instructions

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