1 ½ lb sirloin steak, fat trimmed and thinly sliced
1 tablespoon butter, unsalted
1 teaspoon paprika
2 tablespoons whole wheat flour
2 cups chicken or vegetable broth (reduced salt)
1 tablespoon Worcestershire sauce
½ cup plain Greek yogurt
Directions
Bring water to boil in large pasta pot, add pasta once boiling to cook thoroughly.
Trim ends of mushrooms and thinly slice, transfer to medium bowl.
Peel and trim ends of garlic, mince or press and add to bowl with mushrooms.
Peel and trim ends of onion, dice onion and transfer into small bowl.
Preheat a skillet over medium heat.
While skillet heats up, pat the steak dry with a paper towel and trim fat off. Slice into thin strips. Add to skillet once hot.
Add salt and pepper to steak slices and cook, tossing occasionally, until the slices have a sear, about 3 to 4 minutes. Transfer to a separate bowl.
Add garlic and onions to the hot skillet, and cook until softened and translucent, about 3 to 4 minutes.
Add mushrooms and garlic to the skillet and season with paprika, salt and pepper. Cook, stirring frequently, until the mushrooms are softened, about 4 to 5 minutes.
Chop parsley leaves while the above mushroom mixture is cooking (or slice with the rest of the produce above) and add about ¾ of the parsley to the mushroom mixture and reserve the rest in a small bowl.
Sprinkle the 2 tbsps of whole grain flour over the mushroom mixture and stir to combine.
Add in the broth and Worcestershire to the skillet, deglaze the pan by scraping up any browned bits from the bottom. Cook, stirring frequently, until the mixture has reduced by about half, or about 2 to 4 minutes.
Remove the skillet from the heat; stir in the Greek yogurt and add the steak slices.
Sprinkle remaining parsley over beef stroganoff mixture once serving. Enjoy!
Nutrition Information:
4 servings, per servings: 339 calories. 17g fat, 32g carbohydrates, 27g protein