Name: Beef stroganoff with Greek yogurt
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz beef top sirloin steak, cut into 1/2-inch strips; 1.5 oz egg noodles; 3.5 oz cremini mushrooms, sliced; 1/2 medium yellow onion, thinly sliced; 2 cloves garlic, minced; 2 tsp extra virgin olive oil; 1/2 cup beef broth; 2 tsp Dijon mustard; 1/4 cup plain nonfat Greek yogurt; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped; 4 1/4 cups water; 1 tsp Worcestershire sauce

Instructions

Prep 20 min · Cook 10 min

Fill a medium pot with the water and a pinch of salt. Bring to a boil over high heat for 10 minutes. Meanwhile, season the beef strips with half the salt and half the pepper.
Add the egg noodles to the boiling water. Cook for 7 to 9 minutes until tender, then drain and set aside.
Heat half the olive oil in a large skillet over medium-high heat. Add the beef in a single layer and cook for 2 minutes, flip, and cook for 1 minute more until browned but still slightly pink. Remove the beef to a plate. Done when browned and opaque on the surface, 145°F.
In the same skillet, add the remaining oil, mushrooms, and onions. Sauté for 5 minutes until the onions are soft and the mushrooms have released their liquid. Stir in the garlic and cook for 1 minute until fragrant.
Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Use a wooden spoon to scrape up any browned bits from the pan. Simmer for 5 minutes until the liquid reduces slightly.
Reduce the heat to low. Stir the beef and any juices back into the pan. Whisk in the Greek yogurt and the remaining salt and pepper until creamy. Stir constantly for 1 minute to warm through, ensuring the sauce does not boil.
Divide the noodles between plates and top with the beef and sauce. Garnish with parsley.

Nutrition

Ingredients

Instructions

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