Healthy Beef Stroganoff
Ingredients
- 1 pound lean beef sirloin, cut into thin strips
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 red bell pepper, sliced
- 1 cup low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 1 cup plain Greek yogurt
- 2 tablespoons fresh parsley, chopped
- Whole grain egg noodles or zucchini noodles, for serving
Instructions
1. **Prepare the Beef:** Season the beef strips with salt, pepper, and paprika. In a large skillet over medium-high heat, add the olive oil. Once hot, add the beef and sear until browned on all sides. Remove the beef from the skillet and set aside.
2. **Cook the Vegetables:** In the same skillet, add the onion and garlic. Sauté for about 2 minutes until the onion is translucent. Add the mushrooms and bell pepper, cooking until the mushrooms are soft and the bell pepper is tender, about 5-7 minutes.
3. **Make the Sauce:** Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine, scraping the bottom of the skillet to incorporate any browned bits. Bring the mixture to a simmer.
4. **Combine Ingredients:** Return the beef to the skillet and simmer for an additional 2-3 minutes until the beef is cooked through.
5. **Add the Yogurt:** Remove the skillet from the heat, let it cool slightly, then stir in the Greek yogurt until the sauce is creamy and well combined. Be careful not to add the yogurt while the skillet is too hot, as it may curdle.
6. **Serve:** Serve the beef stroganoff over whole grain egg noodles or zucchini noodles. Garnish with fresh parsley.
Tips for a Healthier Dish
- **Lean Meat:** Choose lean cuts of beef like sirloin or tenderloin to reduce saturated fat.
- **Vegetables:** Feel free to add more vegetables like spinach or kale for added nutrients.
- **Low-Sodium Broth:** Using low-sodium broth helps control the sodi