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Lightened-Up Beef Stroganoff with Greek Yogurt

Seared sirloin and mushrooms simmer in a creamy Greek yogurt sauce, served warm over whole wheat egg noodles.

Ingredients

  • 1 lb sirloin steak thinly sliced
  • 1 tbsp olive oil
  • 8 oz mushrooms sliced
  • 1/2 onion diced
  • 2 cloves garlic minced
  • 1 tbsp flour or gluten-free 1:1 blend
  • 1 1/2 cups low-sodium beef broth
  • 1 tsp Dijon mustard
  • 1/2 cup plain Greek yogurt
  • 8 oz whole wheat egg noodles cooked
  • salt and pepper to taste
  • 2 tbsp fresh parsley chopped

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Season beef with salt and pepper and sear in batches, 1-2 minutes per side. Set aside.
  2. In the same skillet, sauté mushrooms and onion until golden, about 6 minutes. Add garlic and cook 1 minute more.
  3. Sprinkle flour over the vegetables, stir to coat, and cook 1 minute.
  4. Whisk in beef broth and Dijon mustard. Simmer until slightly thickened, about 5 minutes.
  5. Remove from heat and stir in Greek yogurt and cooked beef, along with any accumulated juices.
  6. Serve over whole wheat noodles, garnished with parsley.