Savory Mushroom Beef Stroganoff
Enjoy a flavorsome twist on a classic dish with our low sodium beef stroganoff. Tender beef strips, sautéed mushrooms, and a creamy sauce will delight your taste buds. Serve it over a bed of warm egg noodles for a comforting and satisfying meal the whole family will love.
ingredients
- 1 lb lean beef sirloin, cut into thin strips
- 1 tsp olive oil
- 1 medium onion, thinly sliced
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup low sodium beef broth
- 1 cup plain Greek yogurt
- 2 tbsp all-purpose flour
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp paprika
- 1/4 tsp dried thyme
- Salt and black pepper, to taste
- 8 oz egg noodles, cooked according to package instructions
- Fresh parsley, for garnish
steps
- 1.
In a large skillet, heat olive oil over medium-high heat. Add beef strips and cook until browned. Remove from skillet and set aside.
- 2.
In the same skillet, add onions and mushrooms. Sauté until onions are translucent and mushrooms are tender.
- 3.
Add minced garlic and cook for an additional minute.
- 4.
In a small bowl, whisk together beef broth, Greek yogurt, flour, Dijon mustard, Worcestershire sauce, paprika, thyme, salt, and black pepper.
- 5.
Pour the mixture into the skillet and bring it to a simmer. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens.
- 6.
Return the beef strips to the skillet and cook for an additional 3-4 minutes until the beef is heated through.
- 7.
Serve the beef stroganoff over cooked egg noodles and garnish with fresh parsley.
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