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

Instructions

Prep 20 min · Cook 10 min

Fill a medium pot with the water and a small pinch of the salt. Bring to a boil over high heat, which takes about 10 minutes.
While the water comes to a boil, heat half the olive oil in a large skillet over medium-high heat. Season the beef strips with half the remaining salt and the pepper. Sear the beef for 2 minutes until browned but not fully cooked. Transfer the beef to a plate.
In the same skillet, heat the remaining oil. Add the mushrooms and onion. Sauté for 5 minutes until the mushrooms are browned and the onions are soft. 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. Meanwhile, prepare the sauce in the skillet.
Whisk the beef broth and mustard into the skillet with the vegetables. Bring to a simmer. Add the beef back to the pan and cook for 3 to 4 minutes until the beef is cooked through and the sauce has slightly reduced. Done when opaque in the center, 145°F.
Remove the skillet from the heat. Stir in the Greek yogurt and the last pinch of salt until the sauce is creamy. Drain the noodles and place them on a plate. Top with the beef mixture and garnish with chopped parsley.

Nutrition

Ingredients

Instructions

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