Rustic Beef Stroganoff with Egg Noodles Directions:
Cook the egg noodles according to package instructions until al dente. Drain and set aside.
Season the beef strips with salt and black pepper to taste. In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add the beef strips and cook for about 2-3 minutes per side until browned and cooked through. Remove the beef from the skillet and set aside.
In the same skillet, melt butter over medium heat. Add sliced onions and cook for 3-4 minutes until softened and translucent. Add sliced mushrooms and cook for an additional 5-6 minutes, stirring occasionally, until mushrooms are browned and tender. Add minced garlic and cook for 1 minute until fragrant.
Sprinkle flour over the mushroom mixture and stir to coat. Cook for 1 minute, then gradually stir in beef broth, scraping the bottom of the skillet to incorporate any browned bits. Stir in Greek yogurt, Worcestershire sauce, and Dijon mustard. Optional: Deglaze the skillet with dry white wine by adding it at this stage and stirring well.
Bring the mixture to a simmer and cook for 3-4 minutes, stirring occasionally, until the sauce has thickened slightly and flavors have melded together.
Return the cooked beef strips to the skillet and toss to coat them evenly with the sauce. Cook for an additional 2-3 minutes to heat through.
Serve the beef stroganoff over cooked egg noodles. Garnish with chopped fresh parsley for a pop of color and added freshness.
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
Nutrition Info:
Calories: Approximately 380 per serving (1/4 of the recipe)
Fat: 12g
Saturated Fat: 5g
Cholesterol: 80mg
Sodium: 460mg
Carbohydrates: 38g
Fiber: 3g
Sugar: 5g
Protein: 30g
Smart Points (WW)
Each serving is approximately 6 Smart Points
I await your comments! Enjoy!
