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Beef Stroganoff is a classic comfort dish that has warmed the hearts and homes of families for generations. Known for its creamy texture and rich flavor, this dish makes for a perfect meal whether you're hosting a family gathering or enjoying a cozy night in. This particular recipe offers a health-conscious twist by incorporating lean beef and Greek yogurt, transforming a traditional favorite into a wholesome choice without sacrificing taste.

Healthy Beef Stroganoff with Whole Wheat Noodles

Discover the joy of cooking with this Wholesome Beef Stroganoff recipe, a comforting classic reimagined for today's health-conscious cooks. Loaded with lean beef, earthy mushrooms, and creamy Greek yogurt, each bite is a balance of rich flavors and delicious nutrition. Ready in about 30 minutes, it’s perfect for weeknight dinners or family gatherings. Gather your ingredients, follow the simple steps, and enjoy a satisfying meal that warms the heart and nourishes the body.
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Ingredients
  

1 lb (450g) lean beef sirloin, cut into thin slices

2 tablespoons olive oil, divided

1 medium onion, finely diced

2 cloves garlic, minced

8 oz (225g) cremini or button mushrooms, sliced

1 cup low-sodium beef broth

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 teaspoon dried thyme

1 cup Greek yogurt (or low-fat sour cream)

Salt and pepper, to taste

8 oz (225g) whole wheat egg noodles

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Noodles: Fill a large pot with water and season it with salt. Bring it to a rolling boil, then carefully add the whole wheat egg noodles. Cook according to the package instructions until they reach an al dente texture, usually about 8-10 minutes. Once cooked, drain the noodles and set them aside.

    Sear the Beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the sliced beef sirloin in a single layer. Sear for approximately 3-4 minutes, turning once, until the beef is browned but still slightly rare. Remove the beef from the skillet and place it on a plate to rest.

      Sauté Vegetables: In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil. Add the finely diced onion and sauté for about 3 minutes, or until it turns translucent. Incorporate the minced garlic and sliced mushrooms, continuing to cook for an additional 5-6 minutes, or until the mushrooms are tender and golden brown.

        Create the Sauce: Once the vegetables are perfectly sautéed, pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir the mixture thoroughly to combine all the ingredients. Sprinkle in the dried thyme and season generously with salt and pepper. Bring the mixture to a gentle simmer.

          Combine Beef and Sauce: Return the previously seared beef to the skillet, stirring to ensure all the beef is well-coated in the sauce. Allow the mixture to simmer for about 5 minutes, or until the beef is fully cooked and tender.

            Finish with Yogurt: Remove the skillet from the heat. Gently stir in the Greek yogurt until you achieve a smooth and creamy sauce. Taste and adjust seasoning with additional salt and pepper as needed.

              Serve: Add the cooked whole wheat noodles to the beef mixture in the skillet, tossing gently to combine and coat the noodles with the rich stroganoff sauce. Serve immediately while hot, garnished with a sprinkle of fresh chopped parsley for an added burst of flavor and color.

                Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings

                  Presentation Tips: For an appealing presentation, serve the beef stroganoff in shallow bowls with a garnish of freshly chopped parsley on top, alongside a wedge of lemon for a touch of brightness.