Beef Stroganoff

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Cook the Pasta

• 60g Egg Noodles, Dry

Bring a small pot of water to a boil. Add a pinch of salt and the egg noodles. Cook according to the package instructions until al dente. Drain and set aside.

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Prepare the Beef

• 1 tsp Olive Oil
• 150g Beef Sirloin

Heat the olive oil in a skillet over medium-high heat. Season sliced beef with salt and pepper to taste, add to the pan, and cook until browned, about 2-3 minutes per side. Remove the beef from the skillet and set aside.

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Cook the Vegetables

• 1/2 Small Onion
• 50g Mushroom
• 1 Garlic Clove

In the same skillet, add the chopped onion and mushroom and sauté until browned and tender, about 3-4 minutes. Add the minced garlic and cook until fragrant, about a minute.

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Prepare the Sauce

• 60mL Beef Broth
• 80g Greek Yogurt
• 1 tsp Dijon Mustard
• 1/4 tsp Paprika

Add the beef broth to the skillet to deglaze, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes. Reduce the heat to low and stir in the Greek yogurt, Dijon mustard, and paprika. Mix until well combined. Return the browned beef to the skillet and stir to coat with the sauce. Let it simmer for 2-3 minutes until the beef is heated through. Season with salt and pepper to taste.

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Assemble the Dish

Serve the beef stroganoff over the cooked egg noodles. Garnish with fresh parsley if desired.