Name: Beef stroganoff with egg noodles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz beef top sirloin steak, cut into thin strips; 1.5 oz egg noodles; 3.5 oz cremini mushrooms, sliced; 1/4 medium yellow onion, thinly sliced; 2 cloves garlic, minced; 1/2 cup beef broth; 1 1/2 tsp Dijon mustard; 2 tbsp plain nonfat Greek yogurt; 1 tsp canola oil; 1/2 tsp salt; 1/4 tsp black pepper; 5 2/3 cups water; 1 tbsp fresh parsley, chopped

Instructions

Prep 20 min · Cook 10 min

Bring the water and a pinch of the salt to a boil in a large pot. Add the egg noodles and cook for 8 to 10 minutes until tender. Drain and set aside.
While the water heats, pat the beef dry and season with half the remaining salt and the pepper. Heat half the oil in a 12-inch skillet over high heat. Sear the beef in a single layer for 1 minute, flip, and cook for 1 minute more until browned. Remove to a plate. Done when browned and opaque in the center, 145°F.
Add the remaining oil to the same skillet over medium-high heat. Add the mushrooms and onions. Cook for 5 to 6 minutes until the liquid has evaporated and the vegetables are browned. Stir in the garlic and cook for 1 minute until fragrant.
Whisk the beef broth and Dijon mustard together. Pour the mixture into the skillet, scraping up any browned bits from the bottom. Simmer for 3 to 4 minutes until the liquid is reduced by half.
Turn the heat to low. Stir in the Greek yogurt and the remaining salt. Add the beef and any accumulated juices back to the skillet, tossing for 1 minute to coat and warm through. Serve the beef and sauce over the egg noodles and garnish with parsley.

Nutrition

Ingredients

Instructions

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